Sweet Honey Jalapeño Cheddar Cornbread Biscuits
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Biscuits with the flakiness of a butter biscuit and the sweetness of cornbread, spiked with jalapeño heat and sharp cheddar cheese. A spicy-sweet bread that pairs well with soups, stews, or a full meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 sticks cold unsalted butter (cut into small cubes)
- 1 egg (lightly beaten)
- 3/4 cup buttermilk
- 1/4 cup honey
- 3/4 cup sharp cheddar cheese (cubed)
- 2 in jalapeños (deseeded (I left some of my seeds ) and diced (if your jalapeños are small use 3))
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 177mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 104mg
- Calcium
- 68mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 177MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.