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Jalapeno Cornmeal Biscuits with Honey Butter

Jalapeno Cornmeal Biscuits with Honey Butter

Get Ready

Servings: Serves 16Learn How to Scale This Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients: Add ingredients to List

Jalape?o Cornmeal Biscuits with Honey Butter
1/4 cup Honey
3/4 cup Unsalted butter, room temperature
3/4 cup All purpose flour
3/4 cup White whole wheat flour
1/4 lb Cornmeal, yellow
2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 teaspoon Sugar
1 tablespoon Olive oil
1 each Jalapeqo pepper, halved lengthwise, seeds removed
3/4 cup Nonfat buttermilk

directions:

1. Beat together honey and butter until smooth and creamy. Store in an airtight container, refrigerated, until 1 hour before using.
2. Preheat oven to 450F. Line a baking sheet with parchment paper or spray with vegetable cooking spray. In a large bowl, mix together both flours, cornmeal, baking powder, baking soda, salt, and sugar. Using a pastry blender or an electric mixer on medium speed, blend the butter and oil into the dry ingredients until fully incorporated, about 2 minutes. The mixture should resemble bread crumbs.
3. Stir in the jalapeno. With mixer on low speed, mix in the buttermilk just until the dough comes together and there are no more dry pieces; do not overmix. Dough will be wet.
4. Place dough on a lightly floured cutting board. Dust your hands with flour and pat dough into a circle just under 1.2 inch thick. Using a 2- to 21.4-inch biscuit cutter or glass dipped in flour, cut out rounds of dough. Press cutter straight down and up . do not twist (this helps the biscuits rise more evenly). Gently push scraps together and cut until all the dough is used . there should be 16 biscuits. (Biscuits may be refrigerated overnight before baking.)
5. When ready to bake, arrange biscuits 1.4 inch apart on prepared baking sheet. Bake at 450 F for 15 to 20 minutes, rotating pan midway, until biscuit tops are lightly golden.
6. Remove from oven. Wrap biscuits in a tea towel before putting on a serving plate. Serve warm with honey butter.
Source: Hannaford fresh Magazine, September - October 2009

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Quantity Ingredients  
1/4 cup Honey  
3/4 cup Unsalted butter, room temperature  
3/4 cup All purpose flour  
3/4 cup White whole wheat flour  
1/4 lb Cornmeal, yellow  
2 teaspoon Baking Powder  
1/2 teaspoon Baking Soda  
1/4 teaspoon Salt  
1 teaspoon Sugar  
1 tablespoon Olive oil  
1 each Jalapeqo pepper, halved lengthwise, seeds r  
3/4 cup Nonfat buttermilk  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 16
Base Nutrients
Calories 156 kcal (7%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (21%)
Saturated Fat 11 g (55%)
Cholesterol 24 mg (8%)
Sodium 251 mg (10%)
Total Carbohydrates 19 g (6%)
Dietary Fiber 4 g (16%)
Protein 6 g (10%)
Vitamins
Vitamin A 281 IU (5%)
Vitamin C 3 mg (5%)
Minerals
Calcium 41 mg (0%)
Iron 9 mg (15%)
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