Combining a fluffy texture with the beloved crunch of cornbread, this biscuit is perfect for a holiday table paired with our Cranberry Butter or as an accompaniment to a big bowl of warming chili.
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Combining a fluffy texture with the beloved crunch of cornbread, this biscuit is perfect for a holiday table paired with our Cranberry Butter or as an accompaniment to a big bowl of warming chili.
Makes 8 biscuits
2½ cups cake flour, plus more for shaping
½ cup yellow cornmeal, preferably medium grind
1½ tablespoons baking powder
1 tablespoon granulated sugar
¾ teaspoon sea salt
4 tablespoons (½ stick) unsalted butter, cold and cubed
2 cups heavy cream, cold
Egg wash
1 large egg plus 1 teaspoon water, whisked together