About 1 1/2 c. flour
3/4 c. yellow cornmeal
2 tsp. baking powder
1/2 tsp. salt
3 oz. chilled cream cheese, cut into pieces
3 tbsp. chilled butter, cut into pieces
1 egg, lightly beaten
About 1/3 c. buttermilk, or 1/3 c. milk plus 1 tsp. vinegar

Preheat oven to 450 degrees. In a medium bowl, stir together 1 1/2 cups of flour, the cornmeal, baking powder, and salt. Using a pastry blender or two knives, cut in the cream cheese and butter until mixture resembles coarse crumbs. Stir in the egg, then stir in just enough buttermilk to form a dough. Transfer dough to a lightly floured surface and knead it for 1 to 2 minutes, adding up to 2 tablespoons more flour if it is too sticky. Roll out dough to a 1/2 inch thickness. With a 3 inch round biscuit cutter, cut out 8 biscuits. Gather, reroll, and cut any scraps. Place biscuits on ungreased baking sheet and bake for 12 to 15 minutes. Serve hot.