Cornbread Biscuits

Add a few teaspoons of your favorite herbs, such as thyme or rosemary, to your signature sauce.
Preheat the oven to 500 degrees. Whisk together the first 2 ingredients in a large bowl. Stir-fry in cold butter and blend until the mixture looks like small peas and the dough is crumbly. Cover and refrigerate for 10 minutes. Add the buttermilk, stirring occasionally, until the dry ingredients are moistened.Place the dough on a heavily floured surface; knead 3-4 times. Roll out the dough into a 3/4-inch thick circle.Cut the dough into a well-floured 2 1/2-inch round mold, rolling out the scraps as needed. Sprinkle cornmeal on un-greased baking sheets; place the cookies on the baking sheets. Lightly brush the tops with 2 tablespoons of melted butter.Bake at 500 ° C for 13-15 minutes or until golden brown.Note: We tested with bleached flour for self-whipping "White Lily".