Shallot-Herb Mix

1)  In a small sauté pan, cook 1T olive oil with the shallots, garlic and thyme over medium heat.

2)  Cook until onions become translucent and tender and garlic becomes aromatic, about 10 minutes.

3)  Remove from the heat, chill and reserve.

Making and Baking Biscuits

1)  First, freeze a half stick of butter (8Tablespoons) overnight in the freezer. Butter for the biscuit mix needs to be super cold.

2)  In a food processor, combine the all purpose flour, cornmeal, sugar, baking powder, salt, and baking soda.

3)  Add the 8T of diced frozen butter, and pulse until texture is coarse.If you do not have a food processor, combine all the dry components in a large bowl. Add the diced frozen butter and work in with a fork or your hands until mixture becomes like a coarse cornmeal.

4)  Finally, add the cheese and pulse or mix enough to incorporate.

5)  Remove the flour-cornmeal mix from the food processor onto a floured surface and open a well in the center.

6)  Add 1 large egg, Los Altos Jocoque & Queso Quesadilla and shallot herb mix into the well.

7)  Fold dry ingredients onto wet ingredients until both have incorporated into a dough.

8)  Once the dough is manageable and not sticky, roll the dough into a rectangle.

9)  Fold the dough onto itself to create folds then roll out again into a rectangle.

10)  Repeat this process 4 to 5 times continually rolling out dough, folding dough back onto itself and then rolling out dough again. Use extra flour to help with tackiness of dough if it begins to get sticky again. This process of rolling dough onto itself will create the flaky layers.

11)  Once you have created many layers, roll to 1 inch thickness and cut out the biscuits using a 2 ½ inch round biscuit cutter.

12)  Scraps left over can be reincorporated together and rolled again to cut into more biscuits.

13)  Transfer the biscuit rounds to baking sheet lined with parchment paper or baking sheet greased with butter, spaced 1 inch apart.

14)  Brush with an egg wash made of last large egg and splash of water.

15)  Bake in the center of a preheated oven at 425°F until biscuits are golden and firm; they should cook in about 20 minutes.

16)  Cool on a rack for 5 minutes and serve warm.