Ingredients 
1 1/2  cups all-purpose flour    
3/4  cup fine yellow cornmeal    
2  teaspoons baking powder    
1/2  teaspoon baking soda    
1  teaspoon salt    
2  tablespoons sugar    
1/2  cup (1 stick) unsalted butter, cold, cut into small pieces    
1  cup milk 

Directions   
  1.   Preheat oven to 375*F. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs with a few larger clumps remaining. 
   
  2.   Pour in milk; using a rubber spatula, fold milk into dough, working in all directions and incorporating crumbs at the bottom of the bowl, until dough just comes together. The dough will be slightly sticky; do not overmix. 
   
  3.   With two large spoons, drop mounds of dough (about 1/3 cup each) about 1 1/2 inches apart on the prepared baking sheet. 
 
  4.   Bake, rotating sheet halfway through, until biscuits are golden, 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool. Makes 10. 

Source:  www.marthastewart.com