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Dahlia Bakery – Tom Douglas Restaurants
Yield 12-14 biscuits
3 cups all-purpose flour
1 cup cornmeal
2 Tablespoons baking powder
¾ teaspoon kosher salt
8 ounces (2 sticks) cold, unsalted butter – cut into ½ inch cubes
1 cup shredded Beecher’s white cheddar (or desired brand of cheddar cheese)
1 ¼ – 1 ½ cup buttermilk
¾ cup sliced fresh asparagus (½ “– 1” slices, depending on width of asparagus spears)
¼ cup heavy cream & flake salt for sprinkling on top (optional)
Preheat oven to 400 degrees
Combine the flour, cornmeal, baking powder, and salt in the bowl of a food processor. Add the cold butter and pulse until the butter is the size of peas – this can also be done in a standing mixer using the paddle attachment, or with a handheld pastry cutter.
Dump the mixture into a large mixing bowl. Add shredded cheese and toss together into the dry mixture until evenly dispersed. Make a well in the center of the bowl and add 1 ¼ cups of buttermilk. Stir with a wooden spoon until the dough is just barely hydrated.
Add the asparagus and continue to mix until the dough comes together – you may need to add more buttermilk.
Place the dough on a floured work surface. Roll out the dough until it’s about 1 inch thick. Cut out biscuits using a round cookie cutter, or a drinking glass. You can also make drop biscuits by scooping the dough onto a sheet pan or cut out squares of dough.
Place the biscuits on a sheet tray, spaced at least 2 inches apart. Brush lightly with cream and sprinkle with flake salt.
Bake the biscuits for 15-25 minutes, until golden and no longer doughy in the center.