1 to 2 tablespoons granulated sugar use 1 for a more savory biscuit
1 tablespoon baking powder
1/2 teaspoon fine sea or table salt
1/2 cup cold butter cut into cubes
1 cup cold buttermilk buttermilk substitutes can be used
Equipment
oven
baking sheet
large bowl
fork or whisk
pastry blender or fingers
soup spoon
Directions
Heat oven to 450°F. Cover a baking sheet with parchment paper if desired.
Stir flour, cornmeal, sugar, baking powder, and salt in the bottom of a large bowl with a fork or whisk.
Add butter and toss to coat cubes in dry mixture. Use your fingers or a pastry blender to break the butter into smaller and smaller bits, until the largest is pea-sized.
Add buttermilk and stir once or twice, until a dough comes together.
Press dough gently into the bottom of the mixing bowl into roughly a circle. Cut into 8 or 12 wedges.
Pull out one triangle of dough with a soup spoon for each biscuit, pressing it into a craggy, messy ball, then drop it onto your baking sheet. Repeat with remaining dough.
Bake for 12 to 14 minutes for smaller biscuits or 14 to 15 minutes for larger biscuits.
Remove from oven and serve warm. Biscuits are best on the first day. On the second day, gently rewarming them will improve the texture.