CHILI CORNMEAL BISCUITS

2/3 cup all-purpose flour
1/3 cup plus 1 tsp cornmeal, divided use
1 1/2 tsp baking powder
3/4 tsp chili powder
1 tsp sugar
1/2 tsp salt
3 tbsp unsalted butter, cold, cut into bits
6 tbsp heavy cream

Preheat oven to 450 degrees F.

Stir together the flour, 1/3 cup of cornmeal, baking powder, chili powder, sugar and the salt. Add the butter and blend until the mixture resembles coarse meal. Add the cream and stir until it just forms a sticky dough.

Gather the dough into a ball, knead it gently 6 times on a floured surface, and roll or pat into a 1/2-inch thick round. Cut out 6 rounds with a 2 1/4-inch cutter dipped in flour. Reroll and cut the scraps, transfer onto an ungreased baking sheet. Sprinkle the remaining cornmeal (1 tsp) over the biscuits.

Bake in the middle of a preheated 450 F. oven for 12-14 minutes or until golden brown.

Makes 6
Source: Gourmet's In Short Order