1 1/2 c Flour
1/2 c Yellow cornmeal
1/3 c Rolled oats (not instant)
1 ts Baking powder
1 ts Baking soda
1/3 ts Salt
1/4 c Cold unsalted butter,
Cut into 1/4 inch pieces
1/2 c Sour cream
1/2 c Milk
Lightly butter large baking sheet-preferably dark
metal. combine flour cornmeal, oats, baking powder,
baking soda and salt in mixing bowl. Add unsalted
butter and rub or cut in until mixture looks like
coarse meal. Blend sour cream and milk in separate
bowl, make well in dry ingredients and add liquid to
well all at once, stir dough until evenly mixed
Sprinkle dough, your hands and your work surface with
flour, turn dough out and nead gently 20 or 30
seconds. Use little more flour if necessary to keep
dough from sticking. Pat dough out to thickness of
about 3/4 inch, cut dough using 2 or 2 1/4 inch round
cutter. Keep cuts close together. place on buttered
baking sheet bake at 350 degrees for 13 to 14 minutes
until browned and crusty. Serve at once
Yields
14 Servings