|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Milk||1 Cup (16 tbs)|
In mixing bowl stir together flour, cornmeal, baking powder, and salt.
Cut in the shortening till mixture resembles coarse crumbs.
Make a well in center of dry mixture; add milk all at once.
Stir with a fork just till dough clings together.
Knead gently on well-floured surface (10 to 12 strokes).
Roll or pat dough to 1/2-inch thickness.
Cut with 2 1/2-inch biscuit cutter; dip cutter in flour between cuts.
Place on ungreased baking sheet.
Bake at 450° till golden brown, 10 to 12 minutes.