- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1/3 cup cold butter, cut into pieces
- 2/3 cup buttermilk
- 1/3 cup sour cream
- Sage Butter
How to Make It
Stir together first 6 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk and sour cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 4 or 5 times.
Pat or roll dough to 3/4" thickness; cut with a 2 1/4" biscuit cutter, and place on a lightly greased baking sheet.
Bake at 425° for 10 minutes. Serve with Sage Butter.