Cornbread Cheddar Biscuits

Preparation

1. Step 1

   Pulse 6 oz. extra-sharp yellow cheddar, coarsely grated (about 2 cups), ½ cup (69 g) fine-grind cornmeal, ⅓ cup (67 g) sugar, 2 Tbsp. finely chopped sage, 1½ tsp. baking powder, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 2 cups (250 g) all-purpose flour in a food processor a couple times to combine. Add ½ cup (1 stick) unsalted butter, cut into small pieces, and pulse a few times to coat. Add remaining ½ cup (1 stick) unsalted butter, cut into small pieces, and pulse until pea-size and completely coated (about 6 pulses). Transfer cheddar mixture to a medium bowl and set aside.

   Step 2

   Process ½ cup fresh (or frozen, thawed) corn kernels and ¾ cup buttermilk in same processor (no need to clean) until smooth, about 1 minute. Pour into a measuring glass. You should have 1 cup corn mixture; pour in more buttermilk to get there if you are short. Pour into reserved cheddar mixture and mix together with a rubber spatula.

   Step 3

   Turn out onto a generously floured surface and knead until dough comes together (it will be crumbly but workable). Shape into a rough rectangle and, using a bench scraper, straighten edges.

   Step 4

   Cut dough in half; stack 1 half on top of the other. Using your hands and bench scraper, press back into a rectangle. Repeat process 3 times. Roll out dough to about a 6x4" rectangle. Transfer to a baking sheet and chill at least 1 hour.

   Step 5

   Preheat oven to 400°. Cut dough into 8 biscuits. Place on a parchment-lined baking sheet, spacing 3" apart. Brush tops with remaining 2 Tbsp. buttermilk, then sprinkle with flaky sea salt.

   Step 6

   Bake biscuits, rotating baking sheet halfway through, until golden brown, 25–35 minutes. Serve warm.

   Do ahead: Dough can be made 1 day ahead. Cover and keep chilled.