Sweet honey jalapeno cheddar cornbread biscuits


1 ½ cup all-purpose flour
1 ½ cup cornmeal
5 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp black pepper
1 ½ sticks cold unsalted butter, cut into small cubes
1 egg, lightly beaten
¾ cup buttermilk
¼ cup honey
¾ cup sharp cheddar cheese, cubed
2 jalapeños, deseeded (I left some of my seeds in) and diced (if your jalapeños are small use 3)


Preheat oven to 425 degrees F.
In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt and pepper. Whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Whisk together the buttermilk, egg and and honey and pour into the flour. Stir with a spoon until just combined, not over mixing. Use your hands if needed to bring the dough together. Fold in the cheddar cheese and jalapenos.
Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Brush with buttermilk.
Bake for 10-15 minutes, or until biscuits are golden brown.
Makes 10-15 biscuits.