Recipe Index

Ingredients

• 6 oz extra-sharp yellow cheddar, coarsely grated (about 2 cups)
• ½ cup fine-grind cornmeal
• ⅓ cup sugar
• 2 Tbsp finely chopped sage
• 1½ tsp baking powder
• 1½ tsp Diamond Crystal kosher salt, or 1 tsp Morton kosher salt
• 2 cups all-purpose flour, plus more for the surface
• 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
• ½ cup fresh or frozen (thawed) corn kernels
• ¾ cup plus 2 Tbsp buttermilk, or more as needed
• flaky sea salt

Method

1. Pulse the cheddar, cornmeal, sugar, sage, baking powder, kosher salt and flour in a food processor a few times to combine.
2. Add half of the butter pieces and pulse to coat them, then add the rest of the butter and pulse about 6 times, until the pieces are pea-sized and completely coated. Tip the mixture into a medium bowl.
3. Process the corn kernels with ¾ cup of the buttermilk in the same processor for about 1 minute, until smooth, then top the puree up with more buttermilk to make 1 cup. Pour it into the cheddar mixture and stir with a rubber spatula until a dough starts to form.
4. Turn the dough onto a well-floured surface and knead it just until it holds together, then shape it into a rough rectangle and straighten the edges.
5. Cut the dough in half, stack one half on the other, and press it back into a rectangle; repeat the stacking and pressing 3 times in total. Roll the dough into a rectangle about 6x4 inches, set it on a baking sheet, and chill it for at least 1 hour.
6. Heat the oven to 400°F and cut the chilled dough into 8 biscuits.
7. Arrange the biscuits on a parchment-lined baking sheet 3 inches apart, brush their tops with the remaining 2 tablespoons of buttermilk, and sprinkle them with flaky sea salt.
8. Bake for 25 to 35 minutes, rotating the sheet halfway through, until the biscuits are deeply golden. Serve them while they are still warm.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data