buttermilk-cornmeal drop biscuits with honey butter... 30 minutes

the goods:

1 and 1/2 cups all-purpose flour

3/4 cup yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon 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

Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. With a pastry cutter, 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 overmix.) With two large spoons, drop 10 mounds of dough, 2 inches apart, on a parchment-lined baking sheet.

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