You will need:
1 cup cornmeal
1 cup buttermilk
1 Tbsp honey or 2 tbsp sugar
2 cups flour
1 Tbsp baking powder
1/ 2 tsp baking soda
1 tsp salt
1 1/ 2 sticks cold unsalted butter cut in pieces

Method:

Preheat oven to 450F. Line a baking sheet with parchment/wax paper. Whisk the cornmeal, buttermilk and honey together in a large bowl and set aside. Add the dry ingredients to the bowl of a processor along with the butter pieces and pulse about 10 times until the mixture resembles a coarse meal. Add the buttermilk mixture and pulse just enough to bring the dough together. You can also mix them in a bowl with your hands as well. Turn out onto a floured board and knead about 10 times until the dough is workable. Add in extra flour if it’s too wet. Pat dough into 9 inch round shape and cut out about 8 biscuits with a 2 1/ 2 to 2 3/ 4 inch biscuit cutter. Bake for 5 minutes, until they just start to rise, and then turn down the heat to 400F, and bake for another 8 to 10 minutes, until golden. Cool on a rack.

Tips: Make butter milk but adding 1 tbsp vinegar or lime juice to 1 cup milk and let sit for about 5 minutes.