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 450 degrees F. 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 2 1/4-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 degrees 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