Chili, Cheese and Tomato-Pesto Biscuits

Preheat oven to 425F. Stack 2 baking sheets together and line top with parchment paper.

In the food processor, combine flour, cornmeal, sugar, salt, mustard, baking powder, soda and pepper. Pulse a few times to mix. Add butter cubes and pulse until grainy consistency is made. Transfer mixture into a large bowl.

Pour a little more than half the buttermilk to mixture, add egg and mix lightly with a fork. Add all your veggies and cheese and drop in bits of pesto. (We couldn’t find tomato-pesto so we made our own by mixing 6 sun-dried tomato halves and 2 spoonfuls of pesto in the food processor.) Use your hands to mix together into a soft dough. Add more buttermilk if necessary.

Turn out dough on lightly floured surface and roll out until it is about 1 inch thick. Using a round cookie cutter, cut into circles and transfer to prepared baking sheets.
Place in the oven and reduce temp to 400F. Bake for 18-20 minutes.