Directions: |
Directions:
Heat the oven to 425⁰F. Line a large baking sheet with parchment paper or lightly grease it.
In a large bowl, whisk together the flour, cornmeal, baking powder, soda, salt, and sugar. You could use a food processor here.
Cut butter into small pieces. Add the chilled butter pieces and combine using your fingers. The mixture should look like coarse meal with some pieces about the size of small peas. Add the buttermilk and mix just until a soft dough has formed.
Dump the dough out onto a lightly floured surface and knead just a few times to bring the dough together. Overworking the dough will produce tough biscuits. Pat the dough out into a circle about 3/4- to 1-inch thick. Cut out with biscuit cutters, 2-inch or 2½-inch in size.
Arrange the biscuits on the lined baking sheet. In a small bowl, whisk the egg. Brush tops of biscuits with egg wash.
Bake for 12 to 15 minutes, or until the biscuits are golden brown.
Meanwhile, we'll make the compote. Finely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange. Working over a small bowl, cut between membranes to release segments into bowl.
Combine zest, cranberries, syrup, juice, and vanilla in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries have burst and sauce has thickened, 5–10 minutes. Chill until cold. Gently stir orange segments into compote before serving.
For the cream, use an electric mixer to beat all of the ingredients together in a large bowl until the cream is softly whipped.
Serve biscuit topped with compote topped with cream!
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This recipe for CORNMEAL BISCUITS WITH CITRUS-CRANBERRY COMPOTE AND BOURBON CHANTILLY CREAM is from