Cornbread Cheddar Biscuits
Ingredients
- 6 oz. extra-sharp yellow cheddar, coarsely grated (about 2 cups)
- ½ cup (69 g) fine-grind cornmeal
- ⅓ cup (67 g) sugar
- 2 Tbsp. finely chopped sage
- 1½ tsp. baking powder
- 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
- 2 cups (250 g) all-purpose flour, plus more for surface
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
- ½ cup fresh or (frozen, thawed) corn kernels
- ¾ cup plus 2 Tbsp. (or more) buttermilk
- Flaky sea salt
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