Combine flour and cornmeal in a large bowl; cut in butter with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 2 to 3 times.
Pat or roll dough to a 1/2-inch thickness, and cut with a 2-inch round cutter. Place on lightly greased baking sheets. Reroll remaining dough, and proceed as directed. Brush tops with milk.
Bake at 425° for 13 to 15 minutes or until golden.
*White cornmeal may be substituted.
Note: For testing purposes only, we used Pillsbury Self-Rising Flour.