Description
Savory, spicy drop biscuits made with cornmeal, sharp cheddar, and fresh jalapeños. These require no rolling or cutting, offering a rustic texture and bold flavor.
Ingredients
Scale
- 1 cup yellow cornmeal (medium grind)
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 4 tablespoons unsalted butter, melted
- 1 cup sharp cheddar cheese, shredded
- 2 fresh jalapeños, finely diced
Instructions
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
- Stir in the buttermilk and melted butter until just combined.
- Gently fold in the shredded cheddar cheese and diced jalapeños.
- Drop rounded tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes until the tops are golden brown.
- Cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American