Black Pepper Thyme Biscuits - The Local Palate

Ingredients

• 2 teaspoons blended olive and vegetable oil
• 1 shallot, sliced into small rings
• 2 tablespoons peeled and minced ginger
• 1 pound fresh peaches (about 3 medium peaches), finely chopped
• ½ cup sugar
• ½ cup apple cider vinegar
• ¼ cup honey
• 1 !jalapeño, stemmed, seeded, and minced
• 1½ cups flour, plus more for dusting
• 1 cup coarse yellow cornmeal
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons cold vegetable shortening, cut into ½-inch chunks
• ½ cup cold unsalted butter, cut into ⅛-inch slices
• 1¼ cups cold buttermilk
• 2 teaspoons chopped fresh thyme
• 2 tablespoons butter, melted
• 1 pound ground pork
• 4 ounces cooked ham, finely chopped
• ½ cup shredded cheddar cheese
• ⅓ cup soft, fresh breadcrumbs
• 2 teaspoons sorghum syrup
• 1½ teaspoons minced fresh sage
• ¼ teaspoon red pepper flakes
• ¼ teaspoon ground coriander
• 1 large egg, beaten