Cornmeal Biscuits

Directions

1. 1
   Combine flour and cornmeal in a large bowl; cut in butter with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
2. 2
   Turn dough out onto a lightly floured surface; knead 2 to 3 times.
3. 3
   Pat or roll dough to a 1/2-inch thickness, and cut with a 2-inch round cutter. Place on lightly greased baking sheets. Reroll remaining dough, and proceed as directed. Brush tops with milk.
4. 4
   Bake at 425° for 13 to 15 minutes or until golden.
5. 5
   *White cornmeal may be substituted.
6. 6
   Note: For testing purposes only, we used Pillsbury Self-Rising Flour.