Ingredients
Scale
- 1 cup white flour
- 1/2 cup whole wheat flour (or, for more fluff, sub 1/2 cup all purpose flour)
- 1/2 cup yellow cornmeal
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 5 tablespoons chilled butter
- 1 large egg
- 1 cup plain low-fat or nonfat yogurt
Instructions
- Preheat oven to 400 degrees F.
- Mix first 7 ingredients (flour through baking soda) in a large bowl.
- Cut butter into small bits and mix in with a pastry cutter, 2 knives or use your fingers to blend until butter is blended in and mixture is a coarse meal. I like to use my fingers because I love the feel of the crumbly flour and butter on my hands.
- In a small bowl, whisk egg and yogurt until smooth.
- Add the egg/yogurt mixture to flour mixture. Stir well to mix into a moist, thick batter.
- Turn the batter onto a well-floured surface and sprinkle with flour. Roll to 1/2 to 3/4 inch thick and cut with a pastry or pizza cutter into square / rectangular shapes.
- Bake at 400 for 15 – 20 minutes or until nicely browned on top.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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