Yield: 24 servings
|1½ cup||All-purpose flour|
|½ cup||Yellow cornmeal|
|2½ teaspoon||Baking powder|
Combine flour, cornmeal, baking powder, and salt; stir well. Cut in shortening with a pastry blender until mixture resembles coarse meal.
Sprinkle milk evenly over flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 10 to 12 times. Roll dough to ½ inch thickness; cut with a 2 inch biscuit cutter. Place biscuits on greased baking sheets. Bake at 450 for 10 minutes or until biscuits are lightly browned.