These are quick and easy. Preheat oven to 400’F. Line a tray with parchment paper. Then mix:
1/2 cup blue cornmeal, finely ground
1/2 white whole wheat flour
1 teaspoon baking powder
3/4 cup half-and-half
My dough was moist so I added additional white whole wheat flour. I put some flour on the counter before rolling out the dough rather thin with a rolling pin. I cut the dough with a cookie cutter shaped like the state of New Mexico. I baked the biscuits for about 10 minutes and served them with strawberry jam.
For a richer biscuit, use cream instead of half-and-half. To avoid a sticky dough, you could also try refrigerating the dough before rolling it out.