|Milk||3⁄4 Cup (12 tbs), scalded|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||4 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
Mix the milk and cornmeal well.
Sift the flour, baking powder and salt together into a bowl.
Add the shortening and mix thoroughly.
Add the cornmeal mixture and mix well.
Knead on a floured board until smooth.
Roll out thin and cut with a floured biscuit cutter.
Brush tops with melted butter and stack 2 biscuits together.
Place on a greased baking sheet.
Bake at 425 degrees for about 15 minutes.