Cornmeal Buttermilk Biscuits with Jalapeno Cheddar Butter

Preheat your oven to 450ºF and line a sheet pan with parchment paper or a Silpat. Set it aside.

In a large bowl combine the flour, corn grits, baking powder, baking soda, sugar and salt. Stir to combine.

Cut the cold butter into chunks and work it into the dry ingredients with a pastry cutter or fork until crumbly. Gently stir in the buttermilk. (Add more flour if dough is too wet.)

Turn the dough out onto a floured surface. Pat the biscuit dough into a 1/2-inch-thick rectangle. Fold the dough into thirds (like a letter) and pat it back out into an 8×11 rectangle. Use a 2-inch round cutter to make 10 biscuits; combine scraps to make 2 more biscuits.

Place them on the prepared sheet pan and place in your preheated oven for 15 minutes, or until the tops are a light golden color, about 15 minutes.

Remove from the oven and let cool. Serve with jalapeno cheddar butter (recipe follows).

For the butter: Roast the jalapeno on a small sheet pan in the preheated oven for 20-30 minutes or until the skin is blistered. Remove it from the oven and place in a small bowl covered with plastic wrap. Let it sit for 10 minutes or until cool enough to handle. Trim off the stem and remove the seeds, then dice.

Mix salted butter, diced roasted jalapeno and good cheddar cheese. Serve as is or refrigerate until ready to use.

Biscuit recipe adapted from Food Network.