Jalapeno Corn Biscuits

These jalapeno corn biscuits are drop-style, so there’s no rolling pin, no biscuit cutter, and no fussing with dough. Just scoop and bake. Cornmeal mixed into the flour gives them a gritty, rustic texture, and pepper jack cheese melts through the crumb, leaving pockets of spicy, gooey goodness.

The technique is classic biscuit-making: cut cold shortening into the dry ingredients until it looks like coarse crumbs, then stir in milk and cheese just until the dough comes together. Overworking makes tough biscuits, so stop mixing the second you don’t see dry flour.

A hot oven (high heat) is what gives these their golden tops and tender insides in under 12 minutes. Serve them warm alongside chili, soup, or barbecue.

Chef Tips

• Keep the shortening cold and cut it in quickly. Cold fat creates steam pockets during baking, which is what makes biscuits flaky
• Stir just until moistened. The dough should look shaggy and rough. Smooth dough means overworked gluten
• Use Monterey Jack with jalapeno (pepper jack) for built-in heat. No need to chop fresh peppers
• Drop generous tablespoons with space between them. They spread slightly as they bake

Variations

• Cheddar version: Swap pepper jack for sharp cheddar and add diced pickled jalapenos for heat
• Bacon corn biscuits: Fold in 3 tablespoons of crumbled cooked bacon
• Honey butter finish: Brush the tops with melted butter mixed with a drizzle of honey right out of the oven