Jalapeño Honey Butter Cheddar Corn Biscuits

These Jalapeño Honey Butter Cheddar Corn Biscuits are a delightful blend of sweet, spicy, and savory. Made with stone-ground cornmeal, cheddar cheese, fresh corn, and buttermilk, they’re layered, flaky, and buttery. Served warm with a spicy-sweet jalapeño honey butter, these biscuits are a perfect side for late summer BBQs or cozy fall dinners.

Why You’ll Love This Recipe

• Combines flavors of cheddar, corn, honey, and jalapeño in one flaky, buttery biscuit

• The layered dough yields a light texture with crisp edges and a tender middle

• Great for summer and fall gatherings, especially alongside grilled or roasted dishes

• Easy to prepare and customizable with simple pantry staples

• Served with warm jalapeño honey butter that enhances every bite

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the biscuits:

• 1 ¾ cups all-purpose flour

• ¾ cup cornmeal

• 1 tablespoon baking powder

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• 1 teaspoon salt

• 1 cup fresh or frozen yellow corn kernels

• 1 stick (8 tablespoons) cold salted butter, shredded

• 1 cup shredded sharp cheddar cheese

• 1 cup buttermilk

• 2 teaspoons honey

For the jalapeño honey butter:

• 4 tablespoons salted butter

• 1–2 teaspoons honey

• 1 jalapeño, seeded and chopped

• 1–2 tablespoons fresh thyme or chopped parsley

• ½ teaspoon garlic powder

• Sea salt for garnish

Directions

1. Preheat oven to 425°F. Butter a 10-inch cast iron skillet.

2. Make the dough: In a large bowl, combine flour, cornmeal, baking powder, garlic powder, onion powder, salt, and corn. Add in shredded butter and cheddar cheese. Pour in buttermilk and honey. Mix until just combined.

3. Shape the dough: On a floured surface, pat the dough into a rectangle. Fold it like a letter, turn it, and repeat folding 2 more times. Finally, pat into a ¾-inch-thick rectangle.

4. Cut biscuits: Use a 3-inch biscuit cutter to cut rounds. Re-roll scraps to make additional biscuits. Place biscuits into the prepared skillet. Brush tops with milk and place 2 tablespoons of butter around them.

5. Bake for 20–22 minutes, until golden and bubbling.

6. Make the jalapeño honey butter: In a small pan, melt 2 tablespoons butter. Add honey, jalapeño, thyme, and garlic powder. Let bubble slightly.

7. Serve: Spoon warm jalapeño honey butter over hot biscuits and finish with flaky sea salt.

Servings and timing

• Servings: 9 biscuits

• Prep time: 20 minutes

• Cook time: 20 minutes

• Total time: 40 minutes

Variations

• Use white cheddar, pepper jack, or gouda in place of sharp cheddar

• Swap jalapeño for serrano or poblano for a different spice level

• Add crumbled bacon for a smoky twist

• Use maple syrup instead of honey in the butter for a fall-inspired flavor

• Bake on a parchment-lined baking sheet if you don’t have a cast iron skillet

Storage / Reheating

• Storage: Store cooled biscuits in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days

• Reheating: Reheat in a 350°F oven for 8–10 minutes until warmed through. Brush with fresh butter before serving

FAQs

Can I freeze these biscuits before baking?

Yes. Freeze the unbaked rounds on a tray, then transfer to a sealed bag. Bake from frozen, adding 5–7 extra minutes.

Can I use canned corn instead of fresh or frozen?

Yes, just drain and pat it dry before adding to the dough.

What can I use instead of buttermilk?

Mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let sit for 10 minutes.

How spicy are these biscuits?

The spice level is mild, especially if you remove the jalapeño seeds. Adjust according to taste.

Can I make these without cornmeal?

Yes, but they will lose their cornbread texture and flavor.

What’s the purpose of folding the dough?

Folding creates flaky, layered biscuits—don’t skip this step.

Can I bake these in a regular baking dish?

Yes, a greased baking dish or parchment-lined sheet will work in place of cast iron.

Can I prepare the dough in advance?

Yes, you can prep and chill the dough earlier in the day, then bake just before serving.

What main dishes go well with these biscuits?

They’re perfect with BBQ ribs, grilled chicken, chili, or any hearty fall stew.

Can I make a vegetarian version?

This recipe is already vegetarian-friendly as long as you skip adding meat or meat-based sides.

Conclusion

Jalapeño Honey Butter Cheddar Corn Biscuits bring together the best of cornbread and biscuits in a delicious, flaky package. With the richness of cheddar, the pop of fresh corn, and the sweet heat of jalapeño honey butter, these biscuits are a standout side for any meal. Whether for summer barbecues or cozy autumn dinners, they’re always a hit—especially when served hot from the oven.

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