the recipe 
Makes 10 to 12
1 1/4 cup all purpose flour

3/4 cup yellow cornmeal
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon superfine sugar
1 1/2 teaspoons salt
1/2 teaspoon cracked black pepper
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1 cup grated cheddar cheese
1 large jalapeno, seeded and diced
3/4 cup buttermilk1/4 cup (1/2 stick) unsalted butter, melted for brushing

1. Preheat oven to 400˚F.
2. Place flour, cornmeal, baking powder, baking soda, sugar, salt, and pepper into a large mixing bowl and whisk together.
3. Cut in butter with a pastry knife or using your fingers until a fine grainy texture forms.
4. Fold in cheddar, jalapeno and buttermilk until a dough forms.
5. Scoop 1/4 cup sized balls of dough and drop onto a parchment lined baking sheet, about 1 inch apart.
6. Bake biscuits for 15 minutes. Remove from oven and brush tops with melted butter. Place back into oven and bake for an additional 5 to 10 minutes.
7. Remove from oven and allow to cool slightly. Once cool enough to handle, serve.

my opinion
this recipe was easy, I followed it exactly
the biscuits were delicious, the only thing I would change is the amount of jalapeno; I had unexpected guests, my niece (9 years) and nephew (4 years); its a bit too spicy for children
it pairs best with soups, like gumbo but taste just as great on its own

recipe adapted from Spoon Fork Bacon
the chicken recipe can be found here
see other recipes I like here

Have a great weekend!