Honey Jalapeno Cornbread Biscuits

Honey Jalapeno Cornbread Biscuits 1/4 cup honey 1/2 cup sour cream 1/2 cup buttermilk* 1 large egg 1 cup fine cornmeal 1 tablespoon sugar 1-2 jalapenos chopped, seeds separated 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 cups all-purpose flour 12 tablespoons 1 1/2 sticks cold unsalted butter, cut into cubes Preheat your oven to 350 degrees F. In a large bowl, whisk together honey, sour cream, buttermilk, egg, cornmeal, sugar and jalapenos. Add a few jalapeno seeds for more heat. Add baking powder, baking soda, salt and flour to your food processor and pulse 3-4 times to combine.** Scatter the butter over the flour mixture and pulse until the mixture resembles coarse crumbles, about 8-12 pulses then pour into honey/cornmeal mixture. Stir until just combined, don't overmix! (better to undermix than overmix) Chill dough for 20 minutes (may chill up to 2 hours). Drop dough by 1/4 cup balls onto a baking sheet lined with parchment paper or a nonstick mat. (Chill dough that is not currently being baked.) Bake for 9-11 minutes, or until biscuits are lightly golden. Immediately remove biscuits to a cooling rack. Serve with softened butter. Recipe Notes *Do not use any buttermilk substitutes or the biscuits will spread when baking. **If you don't have a food processor, instead add to a medium bowl and cut in butter using two forks or a pastry cutter.