Preheat oven to 450°. Line pan with parchment paper and sprinkle sheetpan with a bit of cornmeal.
Combine dry ingredients in a bowl. Cut in the butter with a pastry cutter or similar tool until you get coarse crumbs. I use a large fork and/or my hands to do this.
Add the buttermilk and stir until combined.
Measure out 6-8 biscuits onto the pan. I use either a 1/4 measuring cup or a tablespoon scoop and do 3 scoops per biscuit. Sprinkle a bit more cornmeal, and salt, on the tops.
Bake for 13-14 minutes. Biscuits are done when they've risen, spread out a bit, and developed some golden edges on top.
Note 1: I've given measurements in both grams and cups. The grams measurement will differ based on the size of the grain. Coarse cornmeal fills up a cup faster than fine cornmeal, etc. I like to use a blend of cornmeals for this such as fine and medium grind.
Note 2: I've run out of butter and used vegetable shortening in this recipe just fine. You lose out on the butter flavor but shortening gives you a fluffier and more tender biscuit.
Note 3: I rarely stock buttermilk in the fridge. I add 1 tbs white vinegar to a measuring glass then add milk until it reaches 1 full cup. Let it sit for a few minutes to "sour" then use it in lieu of buttermilk.