Cheddar and Jalapeño Biscuits

My friend Garrett was over the other day, and made for me these fabulous cheddar jalapeño biscuits. I’ve since made them several times and each time they disappear within minutes. They are surprisingly light in texture and crumb, given the amount of cheese and cream.

The secret ingredient? A quarter cup of cornmeal or polenta added to the flour. Just that amount lends a slight crunch to the biscuit, without making it gritty. The cornmeal of course works beautifully with the jalapeños and cheddar cheese. Garrett tops the biscuits with extra grated cheddar, giving them an even more cheesy edge. Perfect for breakfast, brunch, an afternoon snack, or served alongside a hot bowl of chili.

Cheddar and Jalapeño Biscuits Recipe

Taste the jalapeño. If too mild, include the seeds, if hot, use just the flesh, not the seeds. Adjust the amount to taste. Pepper Jack or Monterey Jack cheese can also be substituted for the cheddar.

Ingredients

• 1 1/3 cups (175g) all-purpose flour
• 1/4 cup (45g) polenta or fine milled corn meal
• 3 tablespoons (45g) sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Pinch cayenne pepper
• 6 ounces (1 1/2 cups packed, 170g) shredded sharp cheddar cheese, divided (1 1/4 cup and 1/4 cup)
• 2 tablespoons diced fresh jalapeños (more or less to taste)
• 3/4 cup + 2 tablespoons heavy cream (200ml), plus extra for brushing

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