Tag Archives: Simply Scratch

Cornmeal Biscuits with Cheddar Jalapeno Butter


Welcome to Part Eight of my Favorite Food Bloggers Series!

Laurie is the lovely lady behind the wonderful food blog Simply Scratch. I first found out about her blog from her profile on Tasty Kitchen, and the name alone drew me in. I really love to cook from scratch, I love that there seems to be this movement committed to returning to that way of preparing meals, and finding a food blog whose overall purpose is to cook from scratch?? Heaven!


Laurie is a wife and mom with a hectic schedule. She cooks and bakes, and is fantastic at both. Her food is creative, uncomplicated, and so scrumptious! And you can know going in that there are no processed food products in her recipes.


Laurie also makes some grocery store staples from scratch, which I love. Her site is a great resource for making some of those staples we all use, thus avoiding the evils of preservatives and high-fructose corn syrup. You’ll find recipes for ketchup, steak sauce, pizza sauce, teriyaki sauce, barbecue sauce, and salad dressings. Another feature of her blog that I love is that she has what she calls How-To posts: where she takes you on a step-by-step venture on how to properly achieve a basic kitchen skill that will be needed time and again in your cooking. Like caramelizing onions, or browning butter, or making pie crust. So great! Laurie also gives step-by-step photography of each recipe she posts, something I really admire (mostly because I cannot manage it in my tiny kitchen), and I think it’s such a valuable thing for readers to see.


I saw these cornmeal biscuits awhile back and pinned them. They are absolutely irresistible. The cornmeal lent a wonderful almost nutty flavor to the biscuits, and then there was that compound butter you heap on. Oh my… It was just genius. Try it very, very soon, you will love it.


Thank you for your lovely blog, Laurie. I love your mission to bring us from-scratch recipes that aren’t too complicated. If you haven’t yet, please check out Simply Scratch!



Other mouth-watering recipes I debated making: Italian Sub Sandwiches; Bacon and Cheddar Cornmeal Waffles

Read the rest of the series!   Part One    Part Two    Part Three
Part Four    Part Five    Part Six    Part Seven    Part Nine    Part Ten

Source: lightly adapted from Simply Scratch

1 stick salted butter, softened and cut into 8 tablespoons
1 jalapeno, seeded and diced
1/4 cup grated good quality Cheddar cheese
1-1/3 cups flour, plus more for work surface
2/3 cup yellow cornmeal
2-1/2 tsp baking powder
1/4 tsp baking soda
1 tsp sugar
1 tsp kosher salt
1 stick unsalted butter, chilled, diced
3/4 cup buttermilk

First make the compound butter: Mix the stick of salted butter, the diced jalapeno and a quarter cup of good cheddar cheese. Refrigerate if making the day before. Otherwise, set it aside at room temperature while you make the biscuits.
Preheat your oven to 450 degrees and line a sheet pan with parchment paper or a silpat.
In a large bowl combine the flour, cornmeal, baking powder, baking soda, sugar and salt. Stir to combine.
Cut the cold butter into chunks and work it into the dry ingredients with a pastry cutter or fork until crumbly.
Gently stir in the buttermilk. {Add more flour if dough is too wet}
Turn the dough out onto a floured surface. Pat the biscuit dough into a 1/2-inch-thick rectangle. Use a 2-inch round cutter to make 10 biscuits; then combine the scraps to make 2 more biscuits.
Place them on the prepared sheet pan and place in your preheated oven for 15 minutes, or until the tops are a light golden color.
Remove and let cool. Serve with jalapeno cheddar butter.