Biscuits

Method:

2 c. all-purpose flour

2.5 tsp. baking powder

½ tsp. coarse salt

¾ c. shredded cheddar cheese

1/3 c. chives, minced

6 tbl. cold unsalted butter, diced

¾ c. whole milk

Preheat the oven to 425 degrees F.

Combine the flour, baking powder, salt, cheese and chives in a large mixing bowl. Add the diced butter and, using the tips of your fingers, combine the flour and fat until the fat’s been rendered into pea-sized pieces. Add the milk and quickly bring together the dough with a wooden spoon. Transfer the dough to a lightly floured work surface and gently knead until it clings together nicely.

Roll the dough out into a disk about ½ inch thick. Dip a biscuit cutter or a 2 inch glass into flour and cut the dough into rounds. Transfer the rounds to a lightly buttered baking sheet (or one lined with a Silpat mat).

Bake for 15-20 minutes, until the edges are golden. Transfer the biscuits to a wire rack to cool. Serve warm with a pat of butter surrounded by maple syrup.

Herbed Polenta

Method:

6 c. water

1 ¾ c. cornmeal

1/3 c. parmesan, grated

½ c. milk

½ stick (5 tbl.) unsalted butter

1/3 c. flat-leaf parsley, chopped

1 tbl. rosemary, chopped

1 pinch dried thyme, crushed in your palm

In a large pot, bring the water to a rolling boil. Hit the water with a bit of coarse salt. Slowly whisk in the cornmeal, stirring constantly to avoid lumps. Reduce the heat to low and cook, stirring often. Keep a close eye on the heat – only a bubble or two should break the surface at any given time. Continue cooking until the mixture thickens and the grains are soft and tender, about 20 minutes or more.

Remove the pot from the heat and hit the polenta with the cheese, milk, butter and herbs. Crack a bit of black pepper over the polenta and stir to combine. Taste and adjust the seasonings, adding a bit more butter or cheese if you like (never a bad idea, to our mind!).