Cheddar Jalapeno Cornbread Biscuits
Change up your bread with crusty and spicy, Cheddar Jalapeno Cornbread Biscuits. They're full of flavor and compliments many main dishes.
Servings 15 servings
Calories 219kcal
Ingredients
- 3 cups self-rising flour
- ½ cup self-rising cornmeal
- ¼ cup butter cold, cut into pieces
- ¼ cup Crisco shortening cut into pieces
- 1 and ⅓ cup buttermilk
- 1 tablespoon butter melted* optional, for brushing on top after the biscuits are cooked
- 1 cup cheddar cheese shredded
- ¼ cup jalapeno pepper seeded and minced
Instructions
- Preheat oven to 450 degrees F.
- To the flour, cut in cold butter and shortening with a pastry blender or in a food processor until mixture resembles small peas and dough is crumbly.
- Add buttermilk, stirring until just moistened.
- Stir in cheddar cheese and jalapenos until just blended.
- Turn dough out onto a heavily floured surface and knead 3 to 4 times.
- Pat into a circle that is 1 inch thick.
- Cut dough with a 2 inch rond cutter. Reroll scraps and cut remaining dough.
- Place dough on baking sheet or oven-safe skillet.
- Bake at 450 degrees F 15 to 18 minutes or until golden browned.
- Brush tops with butter and serve.
Notes
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Nutrition
Calories: 219kcal | Carbohydrates: 23g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 104mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg
