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1
In a food processor, pulse the flour, cornmeal, baking powder, sugar and salt.
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2
Add the butter and pulse until it's the size of small peas.
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3
Add the half-and-half and pulse just until the dough comes together.
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4
Transfer the dough to a lightly floured work surface and knead 2 or 3 times.
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5
Flatten the dough slightly and roll it out to a 10-inch square.
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6
Cut the dough into 2-inch squares and refrigerate on a baking sheet.
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7
In a large pot, cook the bacon over moderate heat until golden and the bacon fat is rendered, about 8 minutes.
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8
Using a slotted spoon, transfer the bacon to a plate.
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9
Discard all but 1 tablespoon of fat from the pot.
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10
Add the onion and garlic and cook over moderate heat, stirring, until softened, 6 minutes.
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11
Add the bacon, andouille and 3 cups of the Turkey Stock and bring to a boil over high heat.
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12
Add the collards in 3 batches, stirring so each batch wilts before adding more.
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13
Cover and simmer over low heat until the collards are very tender, 30 minutes.
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14
Preheat the oven to 375.
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15
Add 1 cup of the half-and-half and the remaining 1 cup of stock to the collards and bring to a boil.
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16
Stir the cornstarch slurry and add it to the pot.
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17
Cook, stirring, until thickened, 2 to 3 minutes.
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18
Season with salt and pepper.
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19
Transfer the collards to a large ceramic or glass baking dish.
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20
Top with the biscuit squares, overlapping them slightly, and brush the tops with the remaining 2 tablespoons of half-and-half.
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21
Season the biscuits well with pepper and bake for 50 minutes, or until the greens are bubbling and the biscuits are golden.
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22
Let rest for 20 minutes before serving.
