Preheat oven to 350 degrees. Line two
cookie sheets with parchment paper and
sprinkle with cornmeal. Mix dry ingredients
together with a whisk or fork. Cut in
butter using a pastry blender or two
knives, until butter bits are the size of
peas. Add 1 1/2 cups of buttermilk and
stir until all dry ingredients are moistened.
If the mixture does not hold together, stir
in remaining buttermilk. If using mix-ins,
add them now. Lightly knead the dough.
Divide dough in half and pat lightly into a
round flat disk, about 6 inches across.
Place on prepared cookie sheet and cut an
“X” into the top. Bake about 30-35 minutes
until top is golden and the bottom
sounds hollow when tapped.