Description
Flaky, buttery biscuits with a tender cornmeal crumb, sweetened with honey and customizable into jalapeño cheddar or maple bacon versions, brushed with honey butter and finished with flaky sea salt.
Ingredients
Biscuit Dough:
- 1 3/4 cups (219g) all-purpose flour, spooned and leveled, plus more for hands and surface
- 3/4 cup (105g) fine or medium-ground yellow cornmeal
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup (113g) unsalted butter, cubed and very cold
- 3/4 cup (180ml) buttermilk, cold, plus more for brushing
- 3 tbsp (63g) honey (or pure maple syrup for the maple bacon version)
Jalapeño Cheddar Version:
- 1 jalapeño pepper, seeded and diced
- 1 cup (113g) freshly shredded sharp cheddar cheese
Maple Bacon Version:
- 6 slices bacon, cooked, cooled, and crumbled
Topping:
- 2 tbsp (28g) unsalted butter, melted
- 1 tbsp (21g) honey (or pure maple syrup for the maple bacon version)
- Flaky sea salt
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- Cut the cold cubed butter into the flour mixture using a pastry cutter or your fingers, until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Stir in the buttermilk and honey until a shaggy dough just comes together.
- If making the jalapeño cheddar version, fold in the diced jalapeño and shredded cheddar. If making the maple bacon version, fold in the crumbled bacon.
- Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle, folding it over on itself two to three times to create flaky layers.
- Cut the dough into biscuits using a round cutter, re-patting scraps as needed.
- Place the biscuits on the prepared baking sheet and brush the tops with buttermilk.
- Bake for 15-18 minutes, until golden brown on top.
- Brush the warm biscuits with melted butter mixed with honey, then sprinkle with flaky sea salt before serving.
Notes
- Keep the butter very cold throughout the process for the flakiest biscuits.
- Avoid overworking the dough; handle it gently for the most tender crumb.
- Prep Time: 20 minutes
- Cook Time: 17 minutes