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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.

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)

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

Find it online: https://thefamilycooking.com/jalapeno-cornmeal-drop-biscuits/