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Jalapeño Honey Butter Cheddar Corn Biscuits

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These Jalapeño Honey Butter Cheddar Corn Biscuits are a savory-sweet take on classic biscuits, made with fresh corn, sharp cheddar, cornmeal, and buttermilk. Baked until golden and topped with a jalapeño-infused honey butter, they’re the perfect blend of spicy, sweet, cheesy, and flaky—ideal for summer BBQs or fall gatherings.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 9 biscuits
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1 3/4 cups all-purpose flour

3/4 cup cornmeal

1 tablespoon baking powder

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt

1 cup fresh or frozen yellow corn

1 stick (8 tablespoons) cold salted butter, shredded

1 cup shredded sharp cheddar cheese

1 cup buttermilk

2 teaspoons honey

Jalapeño Honey Butter:

4 tablespoons salted butter

1–2 teaspoons honey

1 jalapeño, chopped (seeded if desired)

1–2 tablespoons fresh thyme or chopped parsley

1/2 teaspoon garlic powder

Flaky sea salt, for serving

Instructions

  1. Preheat the oven to 425°F. Grease a 10-inch cast iron skillet with butter.
  2. In a large bowl, mix together the flour, cornmeal, baking powder, garlic powder, onion powder, salt, and corn. Add in shredded butter and cheddar cheese. Pour over the buttermilk and honey, then mix gently to combine.
  3. Turn dough onto a floured surface. Pat into a 1-inch-thick rectangle. Fold like a letter, turn, flatten again, and repeat this folding two more times. Finally, flatten into a 3/4-inch-thick rectangle.
  4. Cut biscuits into 3-inch circles using a biscuit cutter. Re-roll scraps if needed. Place biscuits in the prepared skillet. Brush tops with milk and dot 2 tablespoons of butter around the biscuits.
  5. Bake for 20–22 minutes until golden and bubbling.
  6. While baking, make jalapeño honey butter: melt 2 tablespoons butter in a pan over low heat. Stir in honey, chopped jalapeño, garlic powder, and thyme or parsley.
  7. Serve biscuits warm, topped with jalapeño honey butter and a sprinkle of flaky sea salt.

Notes

  • Use frozen corn if fresh isn’t available—just thaw and pat dry first.
  • For extra heat, leave jalapeño seeds in the butter.
  • You can prep the biscuits ahead and bake later the same day.
  • A parchment-lined baking sheet can be used if a skillet isn’t available.

Nutrition

Find it online: https://cheftinaskitchen.com/jalapeno-honey-butter-cheddar-corn-biscuits/