Homemade Cornbread Biscuits (3 Ways)
Makes 15–18 small biscuits
Tender, flaky cornbread biscuits with a crispy exterior, made with cold butter and folded lamination; three flavor variations included.
| prepPreheat oven to 425°F / 218°C | ||||||||
| 219 g all-purpose flour (spooned & leveled), plus more for hands and work surface | Whisk flour, cornmeal, baking powder, baking soda & salt | Cut in cold butter until coarse crumbs form | Fold in buttermilk & honey until shaggy | Fold in jalapeño, cheddar & bacon (if using) | Bring together on floured surface, fold & flatten 3/4 in thick | Cut into 2–2.5 in circles, arrange on baking sheet | Brush tops with buttermilk, bake 425°F / 218°C, 18–20 min | Brush warm biscuits with melted butter & honey, sprinkle salt |
| 105 g fine or medium-ground yellow cornmeal | ||||||||
| 1 tablespoon baking powder | ||||||||
| 1/2 teaspoon baking soda | ||||||||
| 1 teaspoon salt | ||||||||
| 113 g unsalted butter, cubed and very cold | ||||||||
| 180 ml buttermilk, cold (plus more for brushing) | ||||||||
| 63 g honey (or pure maple syrup, if making the maple bacon version) | ||||||||
| 1 jalapeño pepper, seeded and diced | ||||||||
| 113 g freshly shredded sharp cheddar cheese | ||||||||
| 6 slices bacon, cooked, cooled, and crumbled/chopped | ||||||||
| 28 g unsalted butter, melted | ||||||||
| 21 g honey (or pure maple syrup, if making the maple bacon version) | ||||||||
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