These salted Honey Butter Jalapeño Cheddar Cornbread Biscuits are soft, buttery, perfectly salted, and made with spicy jalapeños and sharp cheddar cheese. Each light and flaky biscuit muffin is wonderful right out of the oven with a smear of sweet honey butter. Everyone loves these yummy drop-style biscuits. They really do melt in your mouth. Plus, you’ll just love how easy they are to make!
These are fun, cute, and easy too! The story around these is pretty simple but I’ll break it up into two parts. Part one. Come summertime, like clockwork, I think about southern recipes. What would my grandma be serving at our Sunday night dinners or weekly cookouts?
Cornbread was always a favorite with our family. Both my grandma and my mom enjoy baking cornbread, and of course, they love eating it even more.
I’ve carried on the tradition, but I do love to switch things up a little. That’s when I thought about making cornbread biscuits! Both my mom and I loved the idea, so I started testing these weeks ago. They were good, but they gave me some trouble. And then I came up with these!
Say hello to the biscuit muffin. These are simple drop-style biscuits baked in mini muffins. They could not be easier, cuter, or more convenient to serve and eat.
I know you’ll love this recipe!
Step 1: brown the butter
First, brown some of the butter – 4 tablespoons on the stove. This will add wonderful flavor to our biscuit muffins.
Pour the browned butter over the cold buttermilk, then mix into the batter.
Step 2: make the batter
Mix whole wheat flour and cornmeal with baking powder, salt, and black pepper. Then add 1 stick of cold, shredded butter. If you’ve never shredded butter before, it’s just like shredding cheese! So simple, and a great trick when working to create a flaky biscuit.
Once the butter is mixed in, mix in the jalapeños and cheddar cheese.
Now add the wet ingredient: cold buttermilk, then the reserved browned butter, eggs, and some honey. Mix, mix, mix to just gently combine.
Step 3: bake
Bake until they turn a pretty golden color.
Step 4: make the honey butter
The honey butter is just softened butter mixed with honey and sea salt.
Brush/spread the butter over the warm biscuits. I love to serve these up warm, with sea salt on top. A sprinkle of sea salt makes every bite of these soft, spicy, cheesy biscuits just that much better.
Great as a summer side, appetizer, and even come fall as a game-day snack OR as a dinner biscuit. You really can’t go wrong!
Looking for other savory bread recipes? Try these.
Lastly, if you make these Honey Butter Jalapeño Cheddar Cornbread Biscuits, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Honey Butter Jalapeño Cheddar Cornbread Biscuits
Servings: 24 biscuit muffins
Calories Per Serving: 144 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 6 tablespoons cold, salted butter
- 1 1/2 cups white whole wheat or all-purpose flour
- 1 1/2 cups cornmeal
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 tablespoons cold, salted butter, shredded
- 2 jalapeños, seeded, if desired, and chopped
- 1/2 cup shredded cheddar cheese
- 1 cup buttermilk
- 1 egg
- 3 tablespoons honey
View Recipe Comments
- 1. Preheat the oven to 350° F. Butter a 24-cup mini muffin pan or 12-cup regular pan.2. Add 6 tablespoons cold butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Let cool.3. In a large bowl, stir together the flour, cornmeal, baking powder, salt, and pepper. Add 6 tablespoons of cold shredded butter and mix to combine. Mix in the jalapeños and cheese. Pour the brown butter over the buttermilk. Add the egg and honey. Mix until just combined, adding additional buttermilk as needed. 4. Divide the batter evenly among the prepared pan. Bake 12 – 16 minutes for mini muffins or 22-30 for regular muffins. 5. To make the honey butter. Combine the butter, honey, and a pinch of salt together in a small bowl.6. Remove the biscuit muffins from the oven, then run a knife around the edges to release them. Brush/smear with honey butter. Enjoy warm.