Cornmeal biscuit is a make-ahead treat

These rich cornmeal biscuits aren’t just an easy, delicious way to have fresh bread at the Thanksgiving table; they also let you get a jump on your dinner prep.

The biscuits can be prepared up to the point of baking, then arranged on the pan, wrapped tightly in plastic and frozen for up to two weeks. They can be baked right from the freezer, but be sure to allow 3 to 4 minutes of extra cooking time than is called for in the recipe.

These biscuits also are easily customized. We offer four suggestions for additions to the basic biscuit dough. Use one, all or any combination.

Corn Bread Buttermilk Biscuits

Start to finish: 30 minutes. Servings: 12

Cooking spray

2 cups all-purpose flour

1 cup cornmeal

1 teaspoon kosher salt

1 tablespoon baking powder

1/4 cup sugar

1/2 cup (1 stick) unsalted butter, cut in 1/2 -inch cubes

1 egg

1/2 cup heavy cream

1/2 cup buttermilk

Optional additions:

1 cup shredded extra-sharp cheddar cheese

1/4 cup chopped jalapeno slices

2/3 cup crumbled bacon or ham cubes

1/4 cup chopped fresh chives

Heat the oven to 400 degrees. Mist a baking sheet with cooking spray.

In a medium bowl, whisk together the flour, cornmeal, salt, baking powder and sugar. Add the butter and use 2 knives or your fingertips to work the cubes into the dry mixture until no clump is larger than the size of a pea. If using any optional additions, mix them into the dry ingredients. Set aside.

In a small bowl or measuring cup, whisk together the egg, cream and buttermilk. Add to the dry mixture and stir just until a dough comes together. Turn the dough out onto a floured surface and pat into a 1-inch-thick round. Using a 2-inch biscuit cutter, cut the dough into rounds, gently reworking the scraps to cut additional biscuits (but do this only once).

Arrange the biscuits on the prepared baking sheet, spacing them several inches apart. Bake for 12 to 15 minutes. Let cool slightly before serving.