2/3 cup all-purpose flour
1/3 cup plus 1 teaspoon yellow cornmeal
1 1/2 teaspoons double acting baking powder
3/4 teaspoon chili powder
1 teaspoon sugar
1/2 teaspoon salt
3 tablespoons cold unsalted butter, cut into bits
6 tablespoons heavy cream

Directions:
In a bowl stir together the flour, 1/3 cup of the cornmeal, the baking powder, the chili powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the cream and stir the mixture until it just forms a sticky dough.

Gather the dough into a ball, knead it gently 6 times on a floured surface, and roll or pat it out 1/2 inch thick. Cut out 6 rounds with a 2 1/4 inch cutter dipped in flour, rerolling and cutting the scraps, and transfer them to an ungreased baking sheet.

Sprinkle the remaining 1 teaspoon cornmeal over the tops of the rounds and bake the chili cornmeal biscuits in the middle of a preheated 450°F oven for 12 to 14 minutes, or until they are golden.

Makes 6 biscuits.

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