Cornmeal Biscuits

• 1 1/2 c. flour
• 1/2 c. cornmeal
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 c. butter or margarine
• 1/2 c. shredded Cheddar cheese
• 1/2 c. buttermilk
• 1 (4 oz.) can diced green chili peppers, undrained

1. Stir together flour, cornmeal, baking powder, baking soda and salt.
2. Cut in butter until mixture resembles coarse crumbs.
3. Stir in cheese.
4. Make a well in center of mixture and set aside.
5. Stir together buttermilk and undrained can of chili peppers.
6. Add buttermilk mixture all at once to dry ingredients and stir just until moistened.
7. Turn out dough on floured surface.
8. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until dough is smooth.
9. Pat dough out to 1/2-inch thickness. Cut with floured 2 1/2-inch biscuit cutter.
10. Dip cutter into flour between each cut.
11. Place biscuits on ungreased baking sheet.
12. Bake at 450u0b0 12 to 15 minutes or until golden brown.
13. Serve hot with butter.

flour, cornmeal, baking powder, baking soda, salt, butter, cheddar cheese, buttermilk, green chili peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208269 (may not work)