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Cheddar Jalapeno Cornbread Biscuits

Paula Jones
  • 30 minutes
  • Serves 15

INGREDIENTS

3 cups

self rising flour

1/2 cup

self-rising cornmeal

1/4 cup

cold butter, cut into pieces

1/4 cup

shortening, cut into pieces

1

and 1/3 cup buttermilk

1 tbsp

butter, melted* optional, for brushing on top after the biscuits are cooked

1 cup

cheddar cheese, shredded

1/4 cup

jalapeno, seeded and minced