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Pepper Jack Cornbread Biscuits

Pepper Jack Cornbread Biscuits

Cost $7, save $8

Source: Recommended by CookPal

  • 45 Min
  • 14 Servings
  • $7

INGREDIENTS

  • Dry Ingredients

    • 2 cups self-rising flour
    • 1 cup yellow cornmeal
    • 2 tablespoons white sugar
    • 🧂 ½ teaspoon salt
    • 1 teaspoon baking soda

  • Fat and Dairy

    • 🧈 1 stick (1/2 cup) very cold unsalted butter, cubed
    • 1 ¼ cups cold buttermilk
    • 2 ounces pepper Jack cheese
    • 🧈 2 tablespoons melted butter for brushing tops

STEPS

1

Mix together self-rising flour, cornmeal, white sugar, salt, and baking soda.

2

Add cubed, very cold butter and mix with a pastry cutter until mixture is crumbly and butter pieces are approximately the size of lentils.

3

Stir in the buttermilk until a crumbly dough forms that can be pressed together with your hands.

4

Press the dough into a square and roll out into a 12x12-inch square. Cut it in half, stack the pieces, and roll back out to a 12-inch square.

5

Cut into quarters, stack up again, and roll back out to a 12-inch square.

6

Grate the pepper Jack cheese over the dough, fold into thirds forming a rectangle, and press lightly.

7

Roll the dough until about 3/4 inch thick and use a floured round cutter to punch out biscuits.

8

Transfer biscuits to a baking sheet lined with a Silpat mat, brush tops lightly with melted butter.

9

Bake at 425°F (220°C) for 18-20 minutes until golden brown. Brush with melted butter if desired.

NUTRIENTS

Per 1 serving

🔥

188

Calories

  • 3
    Protein
  • 24
    Carbs
  • 9
    Fats

💡 Freeze the cheese for a few minutes before grating for easier handling.Use a pastry cutter/blender to incorporate butter evenly.Avoid overworking the dough to maintain biscuit layers.Best enjoyed warm with soups or stews.