This biscuit is versatile. It pairs nicely with sweet pastries, but its also great with a hearty chili. Its the kind of recipe you can get creative with by adding different herbs or spices. Have fun.
13/4 cups all-purpose flour
3/4 cup cornmeal (preferably stone-ground; not coarse)
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
6oz extra-sharp Cheddar, coarsely grated (2 cups)
3 scallions, finely chopped
1 tsp dried thyme
½ tsp black pepper
1 1/3 cups well-shaken buttermilk
Put oven rack in middle position and preheat oven to 450°F. Butter 1 large baking sheet.
Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in cheeses, scallions, herbs and pepper with a wooden spoon, then add buttermilk and stir until just combined.
Drop dough in 1 tablespoon mounds about 1 inches apart on baking sheet. Bake until golden, about 15 minutes. Transfer to a rack and cool to warm, about 10 minutes.
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