Jalapeño Cornmeal Drop Biscuits

Why You’ll Love This Recipe

These biscuits are quick to prepare, packed with flavor, and require no fancy techniques. The drop-style dough means no kneading or shaping—just scoop and bake. The jalapeños bring a mild heat that pairs beautifully with the rustic crunch of cornmeal, while the fluffy interior keeps them light and comforting. They’re perfect for serving with chili, soups, salads, or as a snack on their own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Cornmeal (medium or fine grind)
• Baking powder
• Baking soda
• Salt
• Plant-based milk (unsweetened)
• Apple cider vinegar or lemon juice
• Vegan butter or coconut oil (cold and solid)
• Fresh jalapeños, finely diced
• Maple syrup or sugar (optional, for balance)

Directions

1. Preheat the oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Make vegan buttermilk: In a small bowl, combine the plant-based milk with apple cider vinegar or lemon juice. Let sit for 5–10 minutes.
3. Mix dry ingredients: In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
4. Cut in the fat: Add the cold vegan butter or coconut oil and use a pastry cutter or fork to cut it into the dry ingredients until the mixture resembles coarse crumbs.
5. Add jalapeños and liquid: Stir in the diced jalapeños. Pour in the vegan buttermilk and maple syrup (if using). Mix gently until just combined. Do not overmix.
6. Drop the biscuits: Use a spoon or cookie scoop to drop mounds of dough onto the prepared baking sheet, spacing them slightly apart.
7. Bake: Bake for 12–15 minutes, or until golden brown on top and firm to the touch.
8. Cool slightly and serve: Let cool for a few minutes before serving warm.

Servings and timing

Servings: 8–10 biscuits
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Add vegan shredded cheese for cheesy jalapeño biscuits.
• Swap jalapeños for green chiles for a milder heat.
• Use whole wheat flour for a heartier texture.
• Add corn kernels for bursts of sweetness and texture.
• Stir in chopped scallions or herbs like chives or cilantro.

Storage/Reheating

Store biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm in a toaster oven or standard oven at 350°F (175°C) for 5–7 minutes, or microwave for 20–30 seconds. For longer storage, freeze for up to 1 month and reheat straight from frozen.

FAQs

Are these biscuits spicy?

They have a mild to medium heat, depending on how many jalapeños you use. You can remove the seeds to reduce heat.

Can I make them gluten-free?

Yes, use a gluten-free all-purpose flour blend in place of regular flour.

Can I make them oil-free?

For best texture, some fat is needed. You could experiment with unsweetened applesauce, but the texture will be softer and less biscuit-like.

Do I need to peel the jalapeños?

No, just wash and finely dice them. Remove the seeds for less spice.

What type of cornmeal is best?

Medium grind cornmeal gives a nice texture, but fine grind will make the biscuits softer. Avoid coarse grind for this recipe.

Can I add cheese?

Yes, vegan shredded cheddar or pepper jack is a great addition for cheesy flavor.

Can I prepare the dough ahead of time?

It’s best to bake the dough right after mixing, but you can prep dry and wet ingredients separately and combine just before baking.

How do I get fluffy biscuits?

Don’t overmix the dough, and make sure your leavening agents (baking powder/soda) are fresh.

Can I freeze the dough?

Drop the biscuit dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.

What can I serve these with?

They’re great with soups, stews, chili, salads, or topped with vegan butter and maple syrup.

Conclusion

Jalapeño Cornmeal Drop Biscuits are the perfect balance of comfort and kick. With minimal prep and big flavor, they’re a must-try addition to any meal. Whether you’re serving them alongside a hearty stew or enjoying them on their own, these biscuits are sure to impress with their rustic charm and spicy twist.

Jalapeño Cornmeal Drop Biscuits

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Jalapeño Cornmeal Drop Biscuits are fluffy, golden, and slightly spicy biscuits made with cornmeal, flour, and fresh jalapeños. With a rustic texture and mild heat, these easy drop biscuits are perfect with soups, chili, or as a savory snack.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8–10 biscuits
• Category: Bread, Side Dish
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal (medium or fine grind)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsweetened plant-based milk
• 1 tsp apple cider vinegar or lemon juice
• 1/4 cup vegan butter or solid coconut oil, cold
• 2 fresh jalapeños, finely diced (seeds removed for less heat)
• 1 tbsp maple syrup or sugar (optional, for balance)

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

1. Mix plant-based milk with vinegar or lemon juice. Set aside 5–10 minutes to curdle into vegan buttermilk.
2. In a large bowl, whisk flour, cornmeal, baking powder, baking soda, and salt.
3. Cut in cold vegan butter or coconut oil with a fork or pastry cutter until mixture resembles coarse crumbs.
4. Stir in diced jalapeños.
5. Add vegan buttermilk and maple syrup (if using). Mix gently until just combined—do not overmix.
6. Drop spoonfuls of dough onto prepared baking sheet, spacing slightly apart.
7. Bake 12–15 minutes until golden brown and firm on top. Cool slightly before serving warm.

Notes

1. Add vegan shredded cheese for cheesy jalapeño biscuits.
2. Swap jalapeños for green chiles for milder spice.
3. Mix in corn kernels for sweetness and texture.
4. Use whole wheat flour for a heartier biscuit.
5. Stir in scallions or cilantro for fresh flavor.

Nutrition

• Serving Size: 1 biscuit
• Calories: 160
• Sugar: 2g
• Sodium: 280mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg