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.