Jalapeño Cheddar Biscuits

Heat a cast iron skillet on stovetop over medium high heat. Melt butter in it and sauté jalapeños and onion a few minutes. Add in corn kernels and cook until they start to brown. Remove from heat and allow to cool.

Meantime, in a large mixing bowl, whisk together the flour, cornmeal, salt, baking powder, red chile powder, and sugar. Cut in chilled butter using a pastry cutter or fork. Break up butter until your flour mixture has a course, sandy consistency. Add jalapeño, onion, & corn mixture, as well as the shredded cheese into the dry ingredients and mix to combine. Pour in cream or milk and stir until just barely combined. Your dough will be wet.

Dust a clean, flat surface with flour, turn dough onto it, and sprinkle flour on top of dough. Knead for just a little bit because you don't want to overwork the dough. Or skip the kneading and roll out your dough. It's helpful to put plenty of flour on your rolling pin. Roll dough out to 1 1/2" thickness for thicker biscuits, or less for thinner ones, keeping in mind this dough will not rise a whole lot in the oven. Use a biscuit cutter or the rim of a glass to cut out your biscuits. Place on baking sheet about an inch apart. (Reform & roll leftover dough so that all of it gets used.) Bake at 400º for 12-15 minutes until golden brown on top. Enjoy!