Drop Cornbread Biscuits

Heat oven to 450°F. Cover a baking sheet with parchment paper (optional).

Stir flour, cornmeal, sugar, baking powder, and salt in a large bowl with a fork or whisk.

Add butter and toss to coat cubes in dry mixture. Use fingers or a pastry blender to break the butter into smaller bits until the largest is pea-sized.

Add buttermilk and stir once or twice, until a dough comes together.

Press the dough gently into the bottom of your 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 the baking sheet.

Repeat with remaining dough.

Bake for 12 to 14 or 15 minutes; smaller biscuits should be done at 12, larger ones at 14 or 15.

Remove from oven and serve warm.

Biscuits are best on the first day. On the second, gently rewarming them will improve the texture.