Cheddar Jalapeño Cornbread Drop Biscuits
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 7 to 8 biscuits
- 1 (6-ounce) package Martha White Mexican Style Cornbread and Muffin Mix
- 1 cup self-rising flour
- 4 tablespoons cold salted butter
- 1/2 teaspoon garlic powder
- 2 jalapeños ribs removed, seeded and finely chopped (about 1/3 cup)
- 1 cup shredded sharp cheddar cheese
- 3/4 cup milk
Preheat the oven to 425° F and spray a baking sheet with nonstick cooking spray.
In a medium bowl. combine the cornbread mix with the self-rising flour and garlic powder. Cut the butter into the mixture with a pastry blender or two butter knives until the butter is cut into pieces the size of peas. Add the jalapeños and cheddar cheese. Pour in the milk and stir to combine. Drop in half-cup measurements onto the baking sheet leaving about 3 inches of space between each biscuit. Bake for 18 to 20 minutes, or until golden browns and cooked through. Serve warm.
These biscuits are not really hot as removing the pith or ribs (white part inside) is where most of the heat is. The jalapeño just gives them a nice flavor. If you're still concerned about them being too spicy, simply use just one jalapeño.
If you like heat, simply remove the seeds and leave the ribs intact, then chop.