Heat oven to 450°F. Combine flour, cornmeal, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add buttermilk; stir until mixture is just combined. (If batter is too thin, stir in 1 to 2 tablespoons flour.)
Drop by 1/4 cupfuls, 1 inch apart, onto greased baking sheet. Bake 12-14 minutes or until golden brown.
*Substitute 1 tablespoon lemon juice or vinegar plus enough milk to equal 1 cup. Let stand 5 minutes.
Tender biscuits result when the dough is not over mixed. Combine the wet and dry ingredients only until the mixture holds together to avoid a tough texture. To make softer, fluffier biscuits, place the dough closer together on the baking sheet. If you prefer crustier biscuits, place biscuits 2 inches apart on the baking sheet