Step 1

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or fork until butter is the size of small peas. Add the grated cheddar and stir to combine. Slowly pour in the buttermilk and mix just until combined. Be careful not to overmix.

Step 2

Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick square. Cut the dough into 4 even squares and stack them on top of each other. Lightly dust a rolling pin and the work surface again with flour. Roll the dough into a 1-inch thick rectangle (approximately 9x12-inches). Cut the dough into 12 square pieces (or cut into 15 pieces for smaller biscuits) and transfer them to the prepared baking sheet.

Step 3

Transfer the baking sheet into the freezer for 15 minutes. Preheat oven to 425 F and line a large half sheet baking pan with a silicone baking mat or parchment paper.

Step 4

Remove the biscuits from the freezer and brush on melted butter. Bake for 15-20 minutes until the tops are golden-brown. Serve warm.