• Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

TO MAKE HOMEMADE BUTTERMILK:

• If making your own buttermilk, add the organic heavy cream and 1 tablespoon of lemon juice together in a measuring cup, stirring to combine and allowing it to sit for 2-3 minutes until mixture has thickened. SEE NOTES for Dairy-free Buttermilk option.

TO MAKE THE BISCUITS:

• In a bowl, add the flour, cornmeal, baking powder, baking soda, and salt, whisking them all together until combined.
• Add the COLD cubed butter and honey and using a pastry blender, blend butter + honey into dry ingredients until the mixture becomes “peas-like” and crumbly.
• Pour the COLD buttermilk and stir until the dry ingredients are moistened enough. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of cold heavy cream (or buttermilk) at a time, until it’s moistened BUT not too wet!

ASSEMBLY + BAKE:

• Using a medium-size scoop, scoop (about 3 Tbsps or so) each biscuit dough onto the prepared baking sheet, leaving 1-2 inches between each biscuit for spreading when they bake. Repeat until all dough is made.

TO MAKE THE HONEY BUTTER:

• In a small bowl, mix together the melted butter + honey until combined. Once assembled, lightly brush generous amount of honey butter atop each biscuit.

BAKE THE BISCUITS:

• Bake in the oven 18-20 minutes (on the top rack) or until golden brown and everything looks crispy. Remove from oven and let cool until warm. Serve and enjoy!
• Bon Appetit!