In a large bowl, stir together flour, cornmeal, baking powder, and basil. Cut in butter until mixture resembles coarse crumbs. Stir in parsley. Make a well in center. Add milk all at once. Stir until dough just clings together.
Turn the dough out onto a lightly floured surface. Knead the dough gently for 10 to 12 strokes.
Roll or pat dough to 3/4-inch thickness. Cut with a 2-1/2-inch biscuit cutter, dipping cutter into flour between cuts. Gently press scraps together to cut more biscuits. Place biscuits on a baking sheet.
Bake in a 450 degree F oven for 10 to 12 minutes or until golden. Serve warm.