Ingredients

• 1 ½ cups Bob's Red Mill Organic Unbleached All Purpose White Flour (about 6 ¾ oz)
• 1 cup Coarse Grind Cornmeal (about 4 ½ oz)
• 1 Tbsp Baking Powder
• ½ tsp Baking Soda
• 1 tsp Kosher Salt
• 1 tsp Freshly ground black pepper
• 2 Tbsp cold Vegetable Shortening, cut into ½-inch chunks
• ½ cup cold unsalted Butter, cut into ⅛-inch slices (4 oz)
• 1 ¼ cups Cold Buttermilk (10 oz)
• 2 tsp chopped fresh Thyme
• 2 Tbsp unsalted Butter, melted (1 oz)

• 2 tsp blended Olive and Vegetable Oil
• 1 Shallot, sliced into small rings
• 2 Tbsp peeled and minced Fresh Ginger
• 1 lb fresh Peaches (about 3 medium peaches), finely chopped
• ½ cup Sugar
• ½ cup Apple Cider Vinegar (4 oz)
• ¼ cup Honey
• 1 Jalapeño, stemmed, seeded, and minced

• 1 lb Ground Pork
• 4 oz cooked Ham, finely chopped
• ½ cup Shredded Cheddar Cheese
• ⅓ cup soft, fresh Breadcrumbs
• 2 tsp Sorghum Syrup
• 1 ½ tsp minced fresh Sage
• 1 tsp Kosher Salt
• ¼ tsp Red Pepper Flakes
• ¼ tsp Ground Coriander
• 1 Egg, beaten

Instructions

1. Whisk together flour, cornmeal, baking powder, baking soda, salt and pepper in a large bowl. Work shortening into the flour mixture by breaking up the chunks with your fingertips until only small pea-size pieces remain. Add in a few slices of chilled butter and coat in flour. Press pieces between well-floured fingertips into flat (nickel-sized) pieces. Repeat until all chilled butter is incorporated.
2. Freeze flour mixture (in the bowl) until chilled, 15 minutes. Preheat oven to 450°F. Gently stir buttermilk into the flour with a fork. Add thyme. Stir until dough forms a ball and no dry bits of flour remain. (Dough will be sticky and shaggy.) Turn dough out onto a floured surface. With floured hands, pat into a ¼-inch thick 10-inch rectangle. Add more flour if needed to prevent sticking.
3. Fold dough into thirds using a bench scraper or metal spatula. Lift the short end of the dough and fold in thirds again. Rotate the dough 90°, dusting the work surface underneath with flour. Roll and fold again into a 10-inch square about ½-inch thick.
4. Cut out 12 biscuits using a 2-inch round floured cutter. Place 1 inch apart on an ungreased baking sheet. Brush biscuit tops with melted butter. Bake until the tops are golden brown, about 15 minutes.

1. Heat oil in a saucepan over medium-high heat. Add the shallot and ginger. Reduce the heat to medium. Cook, stirring often, until softened, about 3 minutes. Add the peaches and remaining ingredients. Cook until liquid is reduced and syrupy, about 10 minutes. Remove from heat and let stand for 20 minutes.

1. In a large bowl, stir together pork with remaining ingredients; let stand 15 minutes. Scoop about ¼ cup of the mixture onto a wax paper-lined baking sheet, and shape into a ½-inch-thick patty. Repeat until the mixture is gone. In a cast-iron skillet over medium-high heat, brown patties in batches until golden brown, about 4 minutes per side.

1. Split the biscuits. Top the bottom half of the biscuits with sausage patty and relish. Cover with top halves.