- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In bowl, whisk together flour, cornmeal, baking powder and salt. Use pastry-blender or 2 knives to cut butter into flour mixture until pea-sized crumbles form. Drizzle in milk while using a fork to stir just until flour mixture is moistened and dough holds together when pinched.
- Transfer dough to lightly floured work surface and pat into 3/4-in. (2-cm) thick disc. Cut dough into rounds with 2-in. (5-cm) cookie-cutter. Place cut-outs on lined baking sheet.
- Bake 15 min., or until puffed and golden.
Tip: Mix 2 tsp (10 mL) finely chopped fresh rosemary, thyme or sage or 1/2 cup (125 mL) grated Cheddar cheese into flour mixture before mixing in milk.