Corn and Cheddar Biscuits with Hot Honey Butter

Directions

1. In a food processor fitted with the dough attachment, pulse the cheese, cornmeal, sugar, baking powder, salt, flour, and chives until combined. Add the cold butter and pulse until the pieces of butter are about the size of peas. Transfer the mixture to a large mixing bowl.
2. Add the corn and 3/4 cup buttermilk to the mixture and stir with a rubber spatula until well incorporated.
3. Dump dough out onto a lightly floured surface and knead until the dough comes together. Shape into a rough 6 x 6 rectangle. Using a 2-inch round biscuit cutter, cut out 9 biscuits and lay them onto a parchment paper lined baking sheet. Rework your dough into another rectangle and cut 9 more biscuits. Chill the biscuits on the baking sheets for 30 minutes.
4. While the biscuits are chilling, prepare the hot honey butter by whisking all ingredients in a small bowl. Transfer the butter to a serving dish.
5. Preheat the oven to 400 degrees. Brush the tops of the biscuits with the 2 tbsp of buttermilk and bake for 25-30 minutes until golden. Remove from the oven and allow to cool for 10 minutes.
6. Serve the biscuits warm with the hot honey butter and a sprinkle of Maldon sea salt.