• 1 1/2 cups flour
• 1/2 cup yellow cornmeal
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/8 tsp ground red pepper
• 1/3 cup cold butter, cut into pieces
• 2/3 cup buttermilk
• 1/3 cup sour cream

Stir together first 6 ingredients in a large bowl.
Cut butter into flour mixture with a pastry blender until crumbly;
add buttermilk and sour cream, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 4 to 5 times.
Pat or roll dough to 3/4" thickness; cut with a 2 1/4" biscuit cutter, and place on a lightly greased baking sheet.
Bake at 425 degrees for 10 minutes.  Serve with butter.

Yield 1 dozen.