Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup cornmeal (preferably stone-ground; not coarse)
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 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 tablespoons finely grated Parmigiano-Reggiano
• 3 scallions, finely chopped
• 1 1/3 cups well-shaken buttermilk

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Instructions

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.