4 servings (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine first 7 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add bell pepper and buttermilk; stir just until moist.

Step 3

Pat dough into a 6-inch circle on a baking sheet coated with cooking spray, and cut into 4 wedges. Bake at 400° for 20 minutes or until golden. Serve warm.

Ratings & Reviews

Cansas's Review

October 14, 2013
Nice accompaniment to soup. Would be great with chili since it's a nice cross between a biscuit and cornbread. Needs more salt than called for-will use 1/4 tsp next time. Forgot the sugar so I'm sure that also made them a little bland. Would like to try with jalapeños and cheese.

EllenDeller's Review

July 28, 2011
This is an excellent recipe and just perfect for two people. I had one piece for dinner, husband had two, and someone gets the last one for breakfast! Texture is wonderfully flaky and the chopped (actually, I diced very fine) red bell really makes it. One important change: use only 1/2 TB of sugar. Otherwise, the dough would be too sweet considering the cumin and red bell that's in it.