1 1/3 cups all-purpose flour
¼ cup cornmeal
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
3 ounces sharp cheddar cheese, shredded
3 ounces pepper jack cheese, shredded
2-3 fresh jalapeños, seeded and diced
3/4 cup heavy cream
2 tablespoons milk
1 pound chorizo
½ teaspoon dried coriander
¼ teaspoon dried cumin
1/3 cup all-purpose flour
3 ½ cups whole milk
Freshly ground pepper
Preheat the oven to 425 F.
Whisk together the flour, cornmeal, sugar, salt, baking powder, shredded cheeses and jalapeños.
Create a well in the center of the mixture, and add the cream and milk. Use your hands to combine the ingredients, then, when it resembles a shaggy dough, turn it out onto a floured surface, and knead 2-4 times, until it comes together.
Roll the dough out to be about an inch thick, and then use cookie cutters or a glass to cut out biscuit shapes.
Line the biscuits up on a baking sheet lined with parchment paper, leaving about an inch between each.
Bake for 15-20 minutes, or until golden brown.
While the biscuits bake, place the chorizo in a heavy-bottomed skillet over a medium heat, and crumble. Mix until it's evenly browned.
Add the coriander and cumin, and stir, then add the flour, two tablespoons at a time, waiting for the flour to disappear completely before making the next addition.
Add the milk in a steady stream, stirring constantly, and then allow to simmer and thicken about 10-12 minutes. Taste for seasoning before serving over the jalapeño biscuits.
