Johnny Cake Cornmeal Biscuits

From Steve Johnson, the legendary prankster and exquisite chef of Rendevous in Central Square.

In the summer, we serve these fantastic corn biscuits with sauteed striped bass and fresh tomato-basil vinagrette.

1 cup Gray's Grist Mill Johnny Cake meal
2 1/4 cup flour
1 tbsp sugar
1 1/2 tsp salt
1 tsp baking powder
7 oz (2 sticks, less 2 tablespoons) cold butter, cut into 1 oz blocks
1 ear of fresh corn, kernels stripped from the cob
1 1/4 cup heavy cream

In a mixing bowl, stir the dry ingredients together. Add the butter cubes and cut them in until they are about the size of your thumbnail. Add the corn kernels and the cream, and work together quickly until the dough begins to form.

Turn mixture out onto a floured work surface and shape into a rough mass. Sprinkle with flour as needed, and roll the dough out to a thickness of approximately one inch. Fold the dough back and roll again, repeating until the dough has been folded and rolled into three layers.

Roll the dough once more to a thickness of 1 1/2 inches. At this point, the texture should be fairly uniform, with small pieces of butter still visibly studding the dough here and there. Cut into triangles and bake on a sheet pan at 300 degrees F for about fifteen minutes, until golden brown.

Yields approximately one dozen biscuits.