Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar until well combined.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the mixture until it resembles coarse crumbs.
4. Stir in the shredded cheddar cheese and cooked corn kernels, ensuring they are evenly distributed.
5. Make a well in the center of the mixture and pour in the buttermilk. Stir gently until just combined; be careful not to overwork the dough.
6. Turn the dough out onto a lightly floured surface. Knead gently a few times until it comes together, being mindful to keep the texture light and airy.
7. Roll out the dough to about 1-inch thickness and use a biscuit cutter to cut out biscuits. Gather any scraps, re-roll, and cut out additional biscuits.
8. Place the biscuits onto the prepared baking sheet, spacing them about 1 inch apart.
9. Bake for 15-20 minutes, or until the tops are golden brown and the biscuits are cooked through.
10. Serve warm, ideally with a pat of butter or a dollop of honey for a sweet contrast to the savory flavors.