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1
Preheat your oven to 450u00b0F and line a sheet pan with parchment paper or a Silpat. Set it aside.
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2
In a large bowl combine the flour, corn grits, baking powder, baking soda, sugar and salt. Stir to combine.
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3
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.)
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4
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 8x11 rectangle. Use a 2-inch round cutter to make 10 biscuits; combine scraps to make 2 more biscuits.
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5
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.
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6
Remove from the oven and let cool. Serve with jalapeno cheddar butter (recipe follows).
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7
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.
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8
Mix salted butter, diced roasted jalapeno and good cheddar cheese. Serve as is or refrigerate until ready to use.
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9
Biscuit recipe adapted from Food Network.
