Biscuit Recipes for Cornbread:
* 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
* 3/4 cup (105g) fine or medium-ground yellow cornmeal*
* 1 Tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold*
* 3/4 cup (180ml/g) buttermilk, cold (plus more for brushing)
* 3 Tablespoons (63g) honey (or pure maple syrup, if making the maple bacon version)
* 1 jalapeño pepper, seeded and diced
* 1 cup (113g/4oz) freshly shredded sharp cheddar cheese
* 6 slices bacon, cooked, cooled, and crumbled/chopped
* 2 Tablespoons (28g) unsalted butter, melted
* 1 Tablespoon (21g) honey (or pure maple syrup, if making the maple bacon version)
* Preheat oven to 425°F (218°C).
* Make the biscuits: Place the flour, cornmeal, baking powder, baking soda, and salt in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form.
* If you used a food processor, pour the mixture into a large bowl. Make a well in the center. Pour 3/4 cup (180ml/g) buttermilk into the well and drizzle honey (or maple syrup) on top. Using a large spoon or spatula, fold until it begins to come together. If making one of the flavor variations, fold in your chosen add-ins as well. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots.
* Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you work with it. Have extra flour nearby and use it often to flour your hands and work surface as needed in this step. Using floured hands, flatten into a 3/4-inch-thick rectangle as best you can. Fold one side into the center, then the other side on top. Turn the dough 90 degrees, so it’s now horizontal. Gently flatten into a 3/4-inch-thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4-inch-thick rectangle. Repeat the folding one last time. Flatten into the final 3/4-inch-thick rectangle.
* Cut into 2- or 2.5-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough because this seals off the edges of the biscuit which prevents them from fully rising.) Gather and re-roll the scraps until all the dough is used. Arrange close together on a parchment paper-lined baking sheet (or in a cast iron skillet). Continue with step 6 or cover and refrigerate the biscuits until you’re ready to bake, for up to 24 hours.
* Brush the tops with remaining buttermilk. Bake for 18–20 minutes or until the tops are golden brown.
* For the topping: In a small bowl, whisk the melted butter and honey (or maple syrup) together. Using a pastry brush, brush the warm biscuits with honey butter topping. Sprinkle with flaky sea salt.
* Cover leftovers tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
