1. Preheat oven to 450 degree F. Grease 2 cookie sheets. Set aside.
2. Combine the flour, cornmeal, baking powder, sugar, baking soda, salt, and red pepper in a large bowl. With a pastry blender or 2 knives, cut in 2/3 cup butter until mixture resembles coarse crumbs. Stir in the buttermilk just until combined.
3. On a lightly floured surface with a floured rolling pin, roll the dough 1/2-inch thick. Cut into circles with a floured, 2-inch round cookie cutter, rerolling and cutting scraps. Transfer biscuits to prepared cookie sheets and brush the tops with beaten egg. Bake about 10 minutes or until golden. Transfer to wire racks to cool slightly.
4. Split biscuits and brush cut sides with 3 tablespoons melted butter. Serve with baked ham. Makes about 40 biscuits.