Preheat the oven to 425° F. Rub a baking sheet with butter.
In a bowl, combine the flour, cornmeal, baking powder, garlic powder, and salt. Using your hands, mix in the butter and the parmesan cheese. Pour over the milk and add the honey. Mix until just combined.
Turn the dough out onto a floured surface. Pat into a 1-inch-thick rectangle. Fold one side into the center, then the other side on top. Like a letter. Turn the dough horizontally. Flatten into a rectangle again. Repeat the folding. Turn the dough horizontally one more time. Flatten into a 3/4-inch-thick rectangle.
Using a biscuit cutter, cut the dough into 3-inch circles. Re-roll the remaining dough and cut more circles. Arrange the biscuits in the prepared skillet. Brush the tops with milk. Arrange 2 tablespoons of butter around the biscuits. Bake until golden brown, 20-22 minutes.
Serve the biscuits warm.
For the Caesar Salad
In a bowl, whisk together the mayonnaise, olive oil, lemon juice, mustard, garlic, Worcestershire sauce, salt, and black pepper until smooth. Stir in the cheese.
Place the lettuce in a large bowl. Add half the dressing and half the cheese and toss to coat. Add more dressing as desired, tossing until the salad is coated to your liking. Season to taste and top with the remaining cheese.