For the gravy
1 teaspoon canola oil
8 oz bacon, coarsely chopped
1 large shallot, finely chopped
3 cloves garlic, finely chopped
1 tablespoon fresh thyme leaves
6 tablespoons flour
2 cups whole milk
1 1/2 cups buttermilk
1 teaspoon creole seasoning
For the biscuits Nonstick cooking spray
2 cups flour (+more for dusting)
1/2 cup cornmeal
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt
2 teaspoons sugar
6 oz sharp cheddar cheese, grated
1 large jalapeño, finely chopped (seeds and membrane removed if desired)
2 tablespoons fresh chives, thinly sliced
8 tablespoons unsalted butter, diced and chilled
1 cup buttermilk
Directions1. Prepare gravy. Preheat large saucepan on medium 2–3 minutes. Place oil and bacon in pan; cook 12–15, stirring occasionally, until crisp. Add shallot, garlic, and thyme to pan; cook, stirring occasionally, 3–4 minutes or until shallots soften.
2. Stir flour into pan; cook 2 minutes. Slowly whisk in milk, buttermilk,
and seasoning. Bring mixture to a simmer and cook 3–4 minutes or until thickened. Keep warm.
3. Prepare biscuits. Preheat oven to 450°F. Coat baking sheet with spray.
4. Combine in large bowl: 2 cups flour, cornmeal, baking soda, baking powder, salt, and sugar until blended. Add cubed butter and work it in with your fingertips, breaking down butter and coating butter pieces with flour mixture (should resemble large crumbs). Fold in cheese, jalapeño, and chives; make a well in the center. Pour in buttermilk, fold the flour over liquid and gently distribute liquid throughout (do not overmix) it should look crumbly.
5. Transfer dough to flour dusted work surface and gently pat it into a rectangle, about 2 inches thick. Cut dough into 8 square biscuits.
6. Arrange biscuits on baking sheet; bake 12–14 minutes or until golden. Serve with gravy.