Chili, Cheese And Tomato-Pesto Biscuits

• 2 cups All-purpose Flour
• 1/2 cups Cornmeal
• 1 Tablespoon Sugar
• 1 teaspoon Salt
• 1 Tablespoon Dry Mustard
• 4 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1 dash Pepper
• 1/2 cups Unsalted Butter, Cubed
• 3/4 cups Buttermilk (about)
• 1 whole Egg
• 1/4 cups Finely Chopped Green Onions
• 3 Tablespoons Finely Chopped Cilantro
• 1/2 cups Canned Corn, Drained
• 2 Tablespoons Minced Canned Green Chilis
• 2 cups Shredded Cheddar And Jack Cheese Combo
• 3 Tablespoons Sun Dried Tomato Pesto

1. Preheat oven to 425F. Stack 2 baking sheets together and line top with parchment paper.
2. In the food processor, combine flour, cornmeal, sugar, salt, mustard, baking powder, soda and pepper. Pulse a few times to mix. Add butter cubes and pulse until grainy consistency is made. Transfer mixture into a large bowl.
3. Pour a little more than half the buttermilk to mixture, add egg and mix lightly with a fork. Add all your veggies and cheese and drop in bits of pesto. (We couldn't find tomato-pesto so we made our own by mixing 6 sun-dried tomato halves and 2 spoonfuls of pesto in the food processor.) Use your hands to mix together into a soft dough. Add more buttermilk if necessary.
4. Turn out dough on lightly floured surface and roll out until it is about 1 inch thick. Using a round cookie cutter, cut into circles and transfer to prepared baking sheets.
5. Place in the oven and reduce temp to 400F. Bake for 18-20 minutes.

allpurpose, cornmeal, sugar, salt, dry mustard, baking powder, baking soda, pepper, unsalted butter, buttermilk, egg, green onions, cilantro, corn, green chilis, tomato pesto

Taken from tastykitchen.com/recipes/breads/chili-cheese-and-tomato-pesto-biscuits/ (may not work)