HOMINY BISCUITS

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16 tablespoons / 226g salted butter, chilled

2 cups / 280g all-purpose flour, plus more for dusting

1 cup / 140g white corn masa harina or white cornmeal, plus more for dusting

¼ cup / 50g sugar

1 tablespoon baking powder

Diamond Crystal kosher salt

1 ⅓ cups / 300ml cold buttermilk, plus more for brushing

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HOT TOMATO SPREAD

Extra-virgin olive oil

1 pound (1 pint) cherry tomatoes, halved

1 Fresno pepper, seeded and finely chopped

¼ cup fresh basil leaves

2 garlic cloves, grated

Diamond Crystal kosher salt

Freshly ground black pepper

1 tablespoon red wine vinegar

2 teaspoons dark brown sugar

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1. Make the hominy biscuits: Either grate the butter with a cheese grater or cut it into small cubes; chill in the freezer while you prep the other ingredients.

2. Line a sheet pan with parchment paper.

3. In a large bowl, whisk together the flours, sugar, baking powder, and 2 teaspoons salt. Add the butter into the flour, tossing to coat each butter piece in flour, and flattening any big butter chunks as you go. When the butter is incorporated, slowly pour the buttermilk around the edge of the dough, and use a fork to combine into a crumbly dough. Transfer the dough onto a clean (preferably cold) work surface. Using your hands, press the dough together. Fold it in half, then press down. Dust the top with cornmeal, rotate 90 degrees and repeat the fold again. You'll begin to see the dough start to come together. Rotate and repeat one more time.

4. From there, pat the dough into a rough rectangle that is 1½ inches high.

5. Cut the dough into nine square biscuits. Transfer them to the lined pan and chill in the fridge while the oven preheats.

6. Position a rack in the center of the oven and preheat it to 375 F.

7. Before baking, brush each biscuit with a layer of buttermilk. Bake until golden, 25 to 30 minutes.

8. Meanwhile, make the tomato spread: Set a small pan over medium heat and add 2 tablespoons olive oil. Let the oil heat up for 2 to 3 minutes, then add the cherry tomatoes and Fresno peppers. Cook, stirring occasionally, for 3 to 4 minutes to allow the tomatoes to break down.

9. Add the basil and garlic and cook, stirring often, until the tomatoes burst and are jammy, an additional 6 to 9 minutes. Season with a pinch of salt and a few cracks of black pepper. When the tomatoes are fully collapsed, turn off the heat. De-glaze the pan with the vinegar and stir in the brown sugar. Set aside. The mixture will thicken into a chunky, almost spreadable jam.

10 . When the biscuits are out of the oven, serve alongside the tomato spread.