Pepper Jack Cornbread Biscuits Recipe

Hybrid recipes are one of my favorite things to create, blending the best of two worlds into one. Sometimes it takes several tries to get it right, but other times it's as easy as adding cornmeal to a biscuit recipe and calling it a day. Thats exactly what happened with this one! These biscuits have the light, flaky texture of a classic buttermilk biscuit, with the flavor of cornbread. The optional addition of Pepper Jack cheese gives them a nice, savory kick, which is perfect when paired with a spicy bowl of chili or Brunswick stew.

If youre not too attached to round biscuits and want to skip the re-rolling, feel free to cut the dough into squares, rectangles, or triangles. Its faster and reduces waste. However, no matter what shape you choose, these biscuits will come out just as delicious!

Ingredients

• 2 cups self-rising flour
• 1 cup yellow cornmeal
• 2 tablespoons white sugar
• teaspoon salt
• 1 teaspoon baking soda
• 1 stick ( cup) very cold unsalted butter, cubed
• 1 cups cold buttermilk
• 2 ounces Pepper Jack cheese
• 2 tablespoons melted butter for brushing tops

Directions

Step 1: Begin by gathering all the ingredients and setting up your workspace.

Step 2: In a large bowl, mix together the self-rising flour, cornmeal, white sugar, salt, and baking soda.

Step 3: Add the cubed cold butter to the dry ingredients. Use a pastry cutter or your hands to blend the butter into the mixture until it becomes crumbly, with butter pieces the size of lentils.

Step 4: Slowly stir in the cold buttermilk with a fork until a crumbly dough forms that can be pressed together with your hands.

Step 5: Press the dough into a square shape, then roll it out to a 12x12-inch square. Cut the dough in half, stack the two halves, and roll it back out to a 12-inch square.

Step 6: Press in any jagged edges with a bench scraper. Cut the dough into quarters and stack them up. Press the sides lightly with the scraper, then roll the dough back out to a 12-inch square.

Step 7: Preheat the oven to 425F (220C). Line a baking sheet with a Silpat mat or parchment paper.

Step 8: Grate the Pepper Jack cheese over the dough. To get the best results, freeze the cheese for a few minutes before grating, so its easier to distribute evenly.

Step 9: Fold the dough into thirds to form a rectangle and press lightly. Roll it out again until the rectangle is about inch thick.

Step 10: Use a floured round cutter (about 2.75 inches) to cut out 8 biscuits. You can also cut the dough into squares if you prefer.

Step 11: Place the cut biscuits onto the prepared baking sheet. If there is extra dough, press it together, roll it out again, and cut more biscuits.

Step 12: Press each biscuit lightly in the center with your thumb. Brush the tops with melted butter.

Step 13: Bake the biscuits for 18-20 minutes, or until they are nicely risen and golden brown.

Step 14: While the biscuits are still warm, brush them with more melted butter if desired. Let them cool slightly before serving.

Cooks Notes

If you dont have self-rising flour, you can substitute it with all-purpose flour, baking powder, and salt. For every cup of all-purpose flour, add 1 teaspoons of baking powder and teaspoon of fine salt.

These biscuits pair wonderfully with a bowl of Chef Johns Brunswick Stew!

Nutrition Facts (per serving)

• Calories: 188
• Total Fat: 9g (11% DV)
• Saturated Fat: 5g (27% DV)
• Cholesterol: 23mg (8% DV)
• Sodium: 411mg (18% DV)
• Total Carbohydrate: 24g (9% DV)
• Dietary Fiber: 1g (3% DV)
• Protein: 3g (7% DV)
• Potassium: 73mg (2% DV)