Ingredients
1
3/4 cups all-purpose flour
3/4
cup cornmeal (preferably stone-ground; not coarse)
1/2
stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
6
oz extra-sharp Cheddar, coarsely grated (2 cups)
3
tbsp finely grated Parmigiano-Reggiano
3
scallions, finely chopped
1
1/3 cups well-shaken buttermilk
Directions
1.
Put oven rack in middle position and preheat oven to 450°F. Butter 1 large baking sheet.
2.
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 and scallions with a wooden spoon, then add buttermilk and stir until just combined.
3.
Drop dough in 8 equal mounds about 2 inches apart on baking sheet. Bake until golden, about 15 minutes. Transfer to a rack and cool to warm, about 10 minutes, then cut in half horizontally.
5.
You can use 2 small baking sheets instead of 1 large. Bake biscuits in upper and lower thirds of oven, switching position of sheets halfway through baking.
6.
Biscuits can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Reheat in a preheated 350°F oven 10 minutes.
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