Sift together first 5 ingredients; stir in corn meal.
Cut in shortening till mixture resembles coarse crumbs.
Add egg and sour cream; mix just till dough follows fork around bowl.
Turn out on lightly floured surface; knead gently 1/2 minute.
Roll or pat to about 1/4 inch and cut with floured 2 1/2-inch biscuit cutter.
Crease just off center with back of knife; fold over so top overlaps.
In skillet, lightly brown sesame seed in butter; brush over biscuits.
Bake on un-greased baking sheet at 425° for 10 minutes or till done.