1-Let’s dive into making these tasty biscuits it’s easier than you think, and you’ll be amazed at how quickly they come together! First, preheat the oven to 350°F (175°C) and butter a 24-cup mini-muffin pan or a 12-cup regular muffin pan to get started on the right foot.

2-Next, brown the butter by melting the 6 Tbsp cold butter in a skillet over medium heat, stirring frequently until it turns a nutty amber color, which takes about 3 4 minutes; then transfer it to a bowl and let it cool. In a large mixing bowl, whisk together the whole-wheat flour, cornmeal, baking powder, salt, and black pepper, then cut the 6 Tbsp cold butter pieces into the mixture until it resembles coarse crumbs for that flaky texture.

3-Stir in the diced jalapeño and shredded cheddar cheese to add those flavorful bursts. In a separate bowl, whisk the cooled brown butter with the cold buttermilk, eggs, and honey until smooth, then pour this wet mixture into the dry ingredients, stirring just until combined if the batter looks dry, add a splash more buttermilk (1 2 Tbsp) to reach a moist, spoonable consistency, but be sure to avoid over-mixing.

4-Divide the batter evenly among the prepared muffin cups and bake: for mini muffins, it’s 12 16 minutes until the tops are golden and a toothpick comes out clean, or for regular muffins, bake 22 30 minutes with the same doneness check. While the biscuits bake, prepare the honey butter by combining the softened butter, honey, and a pinch of sea salt in a small bowl until smooth.

5-Once done, remove the biscuits from the oven, run a thin knife around the edges to release them, and spread a generous dollop of honey butter over each warm biscuit. Serve immediately for the best experience for more biscuit inspiration, check out our Popeyes Biscuits Copycat Recipe to explore similar easy bakes.