Buttermilk-Cornmeal Biscuits with Honey-Butter

BUTTERMILK-CORNMEAL DROP BISCUITS WITH HONEY BUTTER

1 1/2 cups all-purpose flour ( spooned and leveled )

3/4 cup yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus 1/4 cup (1/2 stick), room temperature

1 cup buttermilk

5 tablespoons honey

1. Preheat oven to 375 degrees with racks in upper and lower thirds.  In a large bowl, whisk together flour, cornmeal , baking powder, baking soda, and salt.  With a pastry cutter or your fingers, cut in 1/2 cup cold butter until mixture resembles coarse crumbs with a few pea-size pieces remaining.  In a small bowl, whisk together buttermilk and 3 tablespoons honey.  Add to flour mixture and stir with a fork until dough just comes together.  (Dough will be slightly sticky ; do not over-mix.)  With two large spoons, drop 10 mounds of dough, 2 inches apart, on two parchment -lined baking sheets.

2. Bake until biscuits are golden, 15 to 20 minutes, rotating sheets halfway through.  Transfer biscuits on parchment to wire racks and let cool.  Meanwhile, in a small bowl, mix 1/4 cup butter and 2 tablespoons honey until combined. Serve honey butter with biscuits.