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American·Side Dish

Pepper Jack Cornbread Biscuits

A buttery, flaky hybrid that combines the texture of a classic buttermilk biscuit with the distinct flavor of cornbread, featuring layers of spicy pepper jack cheese and a simple lamination technique for maximum height.

Prep

25m

Cook

20m

Total

45m

Serves

12

Method

  1. 01

    Whisk together the self-rising flour, cornmeal, sugar, salt, and baking soda in a large bowl. Add the cubed, frozen butter and use a pastry cutter to blend until the mixture resembles coarse crumbs with butter pieces ranging from the size of lentils to peas.

    Step 1
    Watch · 0:44
  2. 02

    Create a well in the center and pour in the ice-cold buttermilk. Stir gently with a fork just until the dough begins to clump together. Use your hands to briefly press it into a cohesive ball, being careful not to overwork the dough.

    Step 2
    Watch · 2:12
  3. 03

    Transfer dough to a floured surface and roll into a 12-inch square. Cut the square in half with a bench scraper and stack the pieces. Roll out again into a 12-inch square, cut into quarters, and stack all four pieces to create multiple internal layers.

    Step 3
    Watch · 2:55
  4. 04

    Roll the stacked dough into a final 12-inch square. Grate the pepper jack cheese evenly over the surface. Fold the bottom third of the dough up and the top third down (like a letter fold) to enclose the cheese, then gently press the rectangle together.

    Step 4
    Watch · 5:15
  5. 05

    Roll the dough rectangle until it is about 1/2-inch thick. Use a 2 3/4-inch ring cutter to punch out 8 biscuits, cutting straight down without twisting. Place on a lined baking sheet. Press a small indentation into the center of each with a floured thumb and brush the tops with melted butter.

    Step 5
    Watch · 5:54
  6. 06

    Bake in a preheated 425°F (220°C) oven for 18 to 20 minutes until golden brown and tall. Brush with additional melted butter immediately after removing from the oven, then transfer to a wire rack to cool slightly before serving.

    Step 6
    Watch · 7:14

From Chef John

  • “You are after all the Brock Purdy of making sure these biscuits aren't too sturdy.”
  • “When it comes to biscuits, there's no such thing as too much butter.”
  • “You can have your biscuit and cornbread too.”