Rosemary Garlic Cornmeal Cheddar Biscuits

Steps

1. Cut 145 g of the butter into 1/2-inch cubes and freeze them for 15 minutes; set the remaining 15 g of butter aside.
2. Melt the reserved 15 g of butter in a small pan over low heat, add the garlic and cook gently for 2 minutes until fragrant but not browned; scrape into a small bowl and let cool completely.
3. Heat the oven to 450°F (230°C) and line a baking sheet with parchment.
4. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, salt, black pepper and rosemary.
5. Toss 70 g of the cheddar into the flour mixture, keeping the remaining 20 g of cheddar for the tops.
6. Cut the frozen butter cubes into the flour mixture with a pastry blender or your fingertips until the pieces are pea-sized, with some larger flat flakes.
7. In another bowl, whisk the sour cream, cold milk and cooled garlic butter until smooth.
8. Pour the sour cream mixture over the flour mixture and stir with a fork just until a shaggy dough forms.
9. Turn the dough onto a floured counter, pat into a rectangle about 3/4 inch thick, fold it in thirds like a letter, turn it a quarter turn and repeat the pat and fold 2 more times for flaky layers.
10. Pat the dough into a 9-by-12-inch rectangle about 1 inch thick and cut into 12 squares with a sharp knife, pressing straight down without twisting.
11. Set the biscuits close together on the baking sheet, sprinkle the tops with the remaining 20 g of cheddar and chill for 10 minutes.
12. Bake 14 to 17 minutes, until risen and the tops and edges are deep golden.
13. Cool on a rack for 10 minutes before serving warm.