| | Directions | | Preheat oven to 425°. 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. Turn dough out onto a lightly floured surface; knead 2 or 3 times. Pat or roll dough to a 1/2" thickness and cut with a 2" round cutter. Place on lightly greased baking sheets. Re-roll remaining dough and proceed as directed. Brush tops with milk. Bake at 425° for 13-15 minutes or until golden. |
|
|
| Ingredients | | - |  | 4 cups self-rising flour |
| - | | 1/2 cup Yellow Cornmeal |
| - | | 1 cup butter, cut up |
| - | | 2 cups buttermilk |
| - | | 1/4 cup milk |
| |
| |
