adapted from: Cooks Country
1 c. cornmeal
1 1/4 c. buttermilk
2 Tbl. honey
2 c. all-purpose flour
1 Tbl. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 sticks (12 Tbl.) unsalted butter, cut into chunks
Whisk together the cornmeal, buttermilk and honey. Let rest for 10 minutes to soften the cornmeal. Add the flour, baking powder, baking soda and salt to a food processor. Add the cold cubed butter and pulse until it resembles coarse sand. If you don't have a food processor you can either use a pastry cutter or your hands to cut in the butter. Add the dry ingredients to the wet ingredients and fold together using a rubber scraper until no streaks of flour remain. Lightly flour board. Knead dough a few times and pat out into a 9'' circle, 3/4'' thick. Cut out biscuits using a 2 1/2'' cutter. Transfer biscuits to a parchment paper lined baking sheet. Bake at 450 degrees for 5 minutes, until they just start to rise. Lower temperature to 400 degrees and bake for 8-12 minutes or until golden and risen. Yield: 12 biscuits.
Jenn's Notes: I added extra buttermilk, because the dough seemed a little dry and I ended up with a fairly sticky dough. I don't know if that is why my biscuits ended up so moist, but that is how I will make them from now on, because I loved them.