2 1/2 c. Flour
1/4 c. Fresh Parsley, chopped
1 Tbsp. Baking Powder
2 tsp. Dill Weed
1/2 tsp. Salt
1 c. Sharp Cheddar Cheese, grated
3/4 c. Butter
2 Eggs, slightly beaten
1/2 c. Milk
2 Tbsp. Cornmeal

Combine flour, parsley, baking powder, dill weed, salt and cheese.
With a pastry blender cut in butter until crumbly.
Stir in eggs and milk just until moistened.
Turn dough out onto a floured surface and knead slightly.
Divide dough into two pieces.
Pat or roll each piece into an 8″ circle.
Cut each circle into 6 wedges.
Line a cookie sheet with parchment paper.
Sprinkle cornmeal on parchment paper.
Place wedges onto parchment lined cookie sheet.
Bake 15-20 minutes at 400°F.