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Ingredients
- 4 cups self-rising flour
- 1/2 cup yellow cornmeal*
- 1 cup butter, cut up
- 2 cups buttermilk
- 1/4 cup milk
Method
- 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 to 3 times.
- 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.
- Bake at 425° for 13 to 15 minutes or until golden.
- *White cornmeal may be substituted.
- Note: For testing purposes only, we used Pillsbury Self-Rising Flour.
