Biscuits and Momofuku Red-Eye Mayo

Preparation

1. To Make the Biscuits

   1. Step 1

      Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into cubes and add to flour, then pulse until the mixture resembles rough crumbs. Return dough to bowl, add milk and stir until it forms a rough ball.

   2. Step 2

      Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently roll with a pin. Repeat. Now gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or a 3-inch biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.

   3. Step 3

      Place biscuits on a cookie sheet and bake until golden brown. Serve with sliced country ham and Momofuku Red-Eye Mayo.

2. To Make the Mayonnaise

   1. Step 4

      Combine egg, coffee, water, vinegar, salt and Sriracha in a food processor or blender.

   2. Step 5

      Start the machine and add the grapeseed oil in a slow, steady stream. Process until the moisture is thick and creamy, then serve.