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Preheat oven to 400°F.
Combine flour, cornmeal, baking powder, baking soda, salt and
pepper in a food processor. Pulse a few times to mix. Add cheese
and butter and pulse again until the mixture looks pebbly with
small oat-size lumps. Transfer the mixture to a large bowl.
Add sour cream, chives and honey (if using) and stir with a rubber
spatula until almost combined. Add 3 tablespoons milk, stirring,
just until the dough comes together; add more milk as needed until
the dough holds together in a shaggy mass. Don’t overmix.
On a lightly floured surface, lightly pat the dough into a rectangle
about 9 by 5 inches and just over 1/2 inch thick. Using a large
chef’s knife, divide the dough evenly into 12 biscuits. Place on an
ungreased baking sheet.
Bake the biscuits until lightly browned on top, 14 to 16 minutes.
Serve warm or at room temperature.
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