Yield
Makes about 3 dozen

How to Make It

Step 1

Combine flour and cornmeal in a large bowl; cut in butter with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.

Step 2

Turn dough out onto a lightly floured surface; knead 2 to 3 times.

Step 3

Pat or roll dough to a 1/2-inch thickness, and cut with a 2-inch round cutter. Place on lightly greased baking sheets. Reroll remaining dough, and proceed as directed. Brush tops with milk.

Step 4

Bake at 425° for 13 to 15 minutes or until golden.

Step 5

*White cornmeal may be substituted.

Step 6

Note: For testing purposes only, we used Pillsbury Self-Rising Flour.

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