Add the milk and vinegar to a small bowl, whisk to combine, set aside for 5 minutes until slightly thickened.

Preheat the oven to 450°. Add ¼ cup of butter to a 9 inch cast iron skillet or oven safe skillet. Put the skillet in the oven to melt the butter. Remove it from the oven once the butter has melted, while you are preparing the biscuit dough.

Add the flour, cornmeal, sugar, baking powder, salt, and cubed butter to a food processor and pulse to combine until the mixture resembles coarse crumbs. If you don’t have a food processor, use a pastry cutter or your fingers to mix the butter into the dry mixture until you reach the crumb-like consistency.

Transfer the flour mixture to a large bowl, create a well in the middle of the flour and add the milk mixture. Mix with a wooden spoon until a sticky dough comes together. Use a ½ cup measuring scoop or 4 ounce disher to transfer the dough to the skillet, there should be 8 biscuits, there will be a small space between each of them and they will expand slightly as they bake.

Bake for 16-18 minutes until the tops are just starting to turn golden brown. Remove from the oven and serve with Keep on Cookin’ Sausage Gravy.