Hands-on Time
20 Mins
Total Time
45 Mins
Yield
Makes about 2 dozen
Photo: Iain Bagwell; Styling: Buffy Hargett 

How to Make It

Step 1

Preheat oven to 425°. Combine flour and cornmeal in a large bowl. Cut butter into 1/2-inch-thick slices. Sprinkle butter over flour mixture, and toss. Cut butter into flour mixture with a pastry blender until crumbly. Cover and chill 10 minutes. Stir in chives. Add buttermilk, stirring just until dry ingredients are moistened.

Step 2

Turn dough out onto floured surface, and knead 3 or 4 times, gradually adding additional self-rising flour as needed. With floured hands, pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches); dust top with flour. Fold dough over itself in 3 sections, starting with short end (as if folding a letter-size piece of paper). Repeat 2 more times, beginning with patting dough into a rectangle.

Step 3

Pat dough to 1/2-inch thickness. Cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)

Step 4

Bake at 425° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

Step 5

Note: We tested with White Lily soft-wheat self-rising flour.

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