Ingredients
- 2 cups all-purpose flour
- 3/4 cup stone-ground cornmeal
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3/4 cup unsalted butter, cut into chunks
- 1 cup shredded extra-sharp cheddar cheese (4 oz.)
- 1 large egg
- 3/4 cup buttermilk
- unsalted butter, melted
- sea salt
Directions
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Preheat oven to 425°.
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Place the first 7 ingredients in a food processor.
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Add 3/4 cup butter; pulse 3-4 times or until mixture resembles coarse meal.
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Place flour mixture in a large bowl; stir in cheese.
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Wish together egg and buttermilk until blended.
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Make a well in the center of dry ingredients; add egg mixture, stirring just until dry ingredients are moistened.
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Turn dough out onto a floured surface; knead lightly 3-4 times.
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Put dough into a 10 × 7 inch rectangle.
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Cut into 15 squares.
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Place squares on a parchment paper-lined baking sheet.
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Brush tops with melted unsalted butter, and sprinkle with sea salt.
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Bake for 20 minutes or until golden.