Cornmeal Biscuits

1. Preheat oven to 425°F. Line baking sheet with parchment paper. *If you don’t have buttermilk, you can make your own. In a small bowl, add milk and lemon juice. Let it sit for 5 minutes or until the milk has thickened. Then add the honey and whisk.
2. In a medium size bowl, whisk flour, cornmeal, baking powder, sugar and salt together.
3. Add cold cubed butter and cut into the flour mixture with a pastry cutter. Make a well in the flour, pour the milk mixture into the well and mix with a fork until combined.
4. Turn dough out onto a floured surface and roll out into a 1/2 inch rectangle. Fold the dough into thirds (left side over and right side over the top). Then roll out the dough again and repeat 3 more times.
5. Using a round biscuit cutter, cut out as many biscuits as the dough can make. (it should make about 12 biscuits).
6. Place the biscuits in a large skillet, brush with egg wash and bake for 15 minutes, or until cooked through.

Whipped Cream

1. In a stand mixer bowl, whisk heavy cream on med high until peaks form. Add the powdered sugar and cream cheese and mix until combined.
2. Serve with hot biscuits and jam. Enjoy!