These Ale Cornbread Biscuits are the perfect fall meal addition. They go great with a variety of dishes, but serve them with chili & you'll be sure to impress anyone you make it for!
Add your butter into a sauce pan and melt over low heat. Once melted, chop your jalapeño into large chunks and mix it in with the butter (you can leave the seeds and everything in). Cook over low heat, stirring frequently for about 15 minutes to infuse. Strain out the pepper & its seeds, and keep warm / melted until ready to use.
Preheat your oven to 425F
Add your flour, cornstarch, brown sugar, cornmeal, baking powder, baking soda, & salt to a bowl. Stir very well to combine.
Add about half of the mixture to a food processor with your cold, cubed butter. Pulse until the butter is JUST combined. Do not over mix this. It should resemble sand.
Add the butter / flour mixture back to the bowl with the remaining half of the flour mix, and stir well until everything is mixed. Then add your vegan soy creamer & beer, mix with a fork until just combined. Don't over mix.
Dump your dough out onto a floured surface, and press into a rectangle shape that is about 1" thick. Cut into 6-8 circles using a biscuit cutter.
Take a baking dish and coat the bottom of with with the melted jalapeño butter. Add your biscuits, and generously coat the tops of them with more of the melted jalapeño butter.
Bake for 18-20 minutes until golden brown. Once out of the oven, brush over some more melted jalapeño butter immediately, and sprinkle with flaked salt. Let rest on the pan for 5-10 minutes before removing / serving.