1-First, line a half sheet pan with parchment paper to prevent sticking. In a large bowl, whisk together 255 g all-purpose flour, 145 g cornmeal, ½ teaspoon seasoning, ½ teaspoon cracked black pepper or cayenne pepper, 4 teaspoons baking powder, 1 teaspoon salt, and 1 tablespoon sugar until well combined. Next, add 115 g chilled cubed unsalted butter and toss to coat in the flour mixture, then cut the butter into the flour until it resembles coarse breadcrumbs with some small chunks.

2-Add 170 g grated cheddar cheese and toss to coat. In another bowl, mix 1 cup creamed corn and 60 mL chilled half and half. Add half the liquid mixture to the flour-butter mixture and mix with a fork until a wet dough forms but dry spots remain; then add the remaining liquid and stir, gently tossing with your fingers to reduce dry flour spots.

3-Turn the dough onto lightly floured parchment paper, form a rough rectangle, then fold it in half and then into quarters using the parchment paper. Pat gently to form a rectangle about 6 by 9 inches and about 1 inch thick. Flour a sharp cookie cutter (2.5 inches diameter) and cut out 6 biscuits; clean and flour the cutter after each use. Gather scraps, pat gently, fold, and cut additional biscuits until you have a total of 12.

4-Cover with plastic wrap and refrigerate or freeze for at least 15 minutes. Preheat your oven to 400°F (200°C). Place the biscuits on a parchment-lined tray spaced about 1 to 1 ½ inches apart, brush the tops with milk, and bake for 15 minutes or until golden brown (20 minutes if baking from frozen). Optionally, brush with melted butter immediately after baking and serve warm.