Cornmeal Scones

2 cups all-purpose flour
1⁄3; cup cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup cold butter or ½ cup cold margarine , cut in 8 pieces
¾ cup buttermilk

Heat oven to 400°F.

Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.

Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.

Stir in buttermilk so dough leaves sides of bowl and forms a ball.

Turn dough onto lightly floured surface.

Knead lightly 10 times.

Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.

Score top into 8 wedges, cutting down halfway to the bottom.

Bake 20 to 25 minutes or until light brown.

Immediately remove from cookie sheet, carefully separate wedges.

Serve warm.

Food.com

Makes 8 Servings

Serve these by pouring chili over the scones or serve separate with lots of butter.

Buttermilk Biscuits

3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk

Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

Bon Appétit October 2000

Makes 12