Instructions: Preheat oven to 425 degrees F. Grease cookie sheet and sprinkle with flour and cornmeal.

In a large bowl, combine flour, cornmeal, baking powder, sugar, cream of tartar, salt and orange zest. Cut in chilled butter with a pastry blender or knives. Add buttermilk and orange juice, stirring just to moisten all ingredients. The dough will be moist, then stiffen while stirring. Turn dough onto a lightly floured surface and knead gently about 6 times or just until the dough holds together. Roll or pat out the dough into a rectangle about 3/4 inch thick. Do not add much flour at this point, or dough will become tough. Cut dough into squares using a pizza cutter or sharp knife, form 16 squares in all.

Place biscuits 1/2 inch apart on the cookie sheet. Bake on center rack for 15 - 18 minutes or until golden brown. Serve hot.

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