As far as Jalapeño Cheddar Biscuits go, this recipe is my favorite. They're simple to make, they pack lots of flavor, and they're never dry. Read on for the easy recipe.

Jalapeño Cheddar Biscuits

2 fresh jalapeños, sliced or diced small (stems & seeds removed)
1/2 small white or yellow onion, diced small
2 Tbsp. unsalted butter
3/4 cup fresh or frozen corn kernels
2 cups all purpose flour
1 cup yellow cornmeal
2/4 tsp. salt
2 Tbsp. baking powder
1/2 tsp. red chile powder (preferably Chimayó)
3 Tbsp. sugar
1/2 cup unsalted butter cut into pieces and chilled
1 cup shredded mild cheddar cheese
1 1/4 cup light cream or milk

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. Of 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!

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*All music in this video used with rights from Storyblocks:
1:46 "Adventures in Fine Dining"
3:45 "Funky Samba" - Neil Cross