Sour Cream Cornmeal Parmesan Pepper Biscuits

Steps

1. Set aside 15 g of the butter for brushing. Cut the remaining butter into 1/2-inch cubes and freeze them for 10 minutes.
2. In a small bowl, whisk the cold sour cream and cold whole milk until smooth; keep it in the fridge.
3. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt and three-quarters of the black pepper.
4. Add the frozen butter cubes to the flour mixture and press them with your fingertips into flat, coin-sized pieces.
5. Stir in four-fifths of the Parmesan.
6. Pour in the sour cream mixture and stir with a fork just until a shaggy dough forms.
7. Turn the dough onto a floured counter and pat it into a rectangle about 3/4 inch thick. Fold it in thirds like a letter, turn it 90 degrees and pat it out again; repeat twice more for three folds in all.
8. Wrap the dough and chill it for 20 minutes. Meanwhile, preheat the oven to 450°F (230°C) and line a baking sheet with parchment.
9. Pat the dough about 1 inch thick and cut it into 12 squares with a sharp knife, pressing straight down without twisting. Set them close together on the baking sheet.
10. Melt the reserved butter and brush it over the tops, then sprinkle on the remaining Parmesan and the remaining black pepper.
11. Bake 14 to 17 minutes, until tall with deep golden tops and edges.
12. Cool on a rack for 5 minutes and serve warm.