Buttermilk Cornmeal Biscuits

2 c flour
1/3 c cornmeal
2-1/2 t baking powder
1/2 t salt
1 T sugar
6 T butter, chilled and cut into several pieces
3/4 c buttermilk

Preheat oven to 400F.  Line baking sheet with parchment paper.  Combine all dry ingredients in a large mixing bowl.  Add in cold butter pieces and rub in with pastry knife until coarse and sandy, with pieces no bigger than a pea.  Add in buttermilk.  (Batter will be slightly sticky, but not wet.)

Turn dough onto lightly floured surface and knead several times, turning and folding dough.  Press into an even layer about 1/2 thick.  Cut into rounds with a 2 or 2-1/2 inch biscuit cutter.

Bake 15-18 minutes or until golden brown.  Serve immediately.