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Prepare these black pepper thyme biscuits using Callie's Buttermilk Biscuit Mix.
Recipe adapted from Soul by Todd Richards © 2018 Oxmoor House
For the relish:
2 teaspoons blended olive and vegetable oil
1 shallot, sliced into small rings
2 tablespoons peeled and minced ginger
1 pound fresh peaches (about 3 medium peaches), finely chopped
½ cup sugar
½ cup apple cider vinegar
¼ cup honey
1 jalapeño, stemmed, seeded, and minced
For Erika Council's biscuits:
1½ cups flour, plus more for dusting
1 cup coarse yellow cornmeal
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons cold vegetable shortening, cut into ½-inch chunks
½ cup cold unsalted butter, cut into ⅛-inch slices
1¼ cups cold buttermilk
2 teaspoons chopped fresh thyme
2 tablespoons unsalted butter, melted
For the sausage:
1 pound ground pork
4 ounces cooked ham, finely chopped
½ cup shredded cheddar cheese
⅓ cup soft, fresh breadcrumbs
2 teaspoons sorghum syrup
1½ teaspoons minced fresh sage
1 teaspoon kosher salt
¼ teaspoon red pepper flakes
¼ teaspoon ground coriander
1 large egg, beaten
“Biscuits and cornbread are staples of the Southern table. Erika Council’s are a love child of both. They have the crunchy, nutty-sweet flavor of yellow cornmeal floating in each light-and-fluffy biscuit layer.”
- Make the relish: In a saucepan over medium-high heat, warm oil and add shallots and ginger. Reduce heat to medium. Cook, stirring often, until softened, about 3 minutes. Add remaining ingredients. Cook until liquid is reduced and syrupy, about 10 minutes. Remove from heat and let stand for 20 minutes. Makes 1 cup.
- Make the biscuits: In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and pepper. Work shortening into flour mixture by breaking up chunks with your fingertips until only small pea-sized pieces remain. Add in a few slices of chilled butter and coat in flour. Press the pieces between well-floured fingertips into flat (nickel-size) pieces. Repeat until all chilled butter is incorporated. Place bowl in freezer until chilled, 15 minutes.
- Preheat oven to 450 degrees. Remove bowl from freezer and gently stir buttermilk into flour mixture with a fork. Add thyme. Stir until dough forms a ball and no dry bits of flour remain. (The dough will be sticky and shaggy.) Turn the dough out onto a floured surface. With floured hands, pat it to a ¼-inch-thick, 10-inch rectangle. Add more flour if needed to prevent sticking. Fold dough into thirds using a bench scraper or metal spatula. Lift the short end of the dough and fold in thirds again. Rotate dough 90 degrees, dusting the work surface underneath with flour. Roll and fold again into a 10-inch square about ½-inch thick. Using a 2-inch round floured cutter, cut out 12 biscuits. Place 1 inch apart on an ungreased baking sheet. Brush biscuit tops with melted butter. Bake until the tops are golden brown, about 15 minutes.
- Make the sausage: In a large bowl, stir together pork with remaining ingredients; let stand 15 minutes. Scoop about ¼ -cup of the mixture onto a wax paper-lined baking sheet, and shape into a ½-inch-thickpatty. Repeat until the mixture is gone. In a cast-iron skillet over medium-high heat, brown patties in batches until golden brown about 4 minutes per side.
- To assemble: Split the biscuits. Top the bottom half of the biscuits with sausage patty and relish. Cover with top halves.
Photo by Angie Mosier