Jalapeno Cornbread Skillet Biscuits

ingredients

instructions

Combine the flour, cornmeal, baking soda, baking powder, and salt in a large bowl.
Add the butter and shortening in small chunks, then use a pastry dough blender to cut it into the flour mix. Alternatively, use your hands to work the butter and shortening into the dough, working quickly to keep the fats from melting.
When the flour-butter mix looks like coarse sand, mix the almond milk and apple cider vinegar together with Charlie’s Hard Times Hot Sauce , Add the Texas Sweet & Hot Jalapenos then pour into the bowl. Use a large spoon to mix everything together until it just comes together. Be sure not to overmix.
Place a cast iron griddle or skillet over medium-low heat and let warm for a few minutes. If this takes a while, plate the dough in the fridge while the griddle warms. Spray with non-stick spray.
Scoop a 2-3 Tbsp mound of the dough from the bowl and place on the griddle. Use the spoon or your fingers (carefully) to shape the dough into a round. Cook for about 8 minutes, until golden brown on the bottom. Flip, and cook the other side another 6-7 minutes or so until nicely colored.
Cook many biscuits at a time as you can – I was able to fit almost all of them on my griddle at once! They don’t spread during cooking at all, so feel free to place them rather close together.
Remove from the pan and serve immediately, with extra butter or Robert Rothschild Farm Hot Pepper Peach Preserves on the side.