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Categories:Viewed: 57 - Published at: 2 years ago
Ingredients
- 1 1/2 cups Martha White(R) All-Purpose Flour
- 1/2 cup Martha White(R) Self-Rising Enriched White Corn Meal Mix
- 2 teaspoons sugar
- 2 teaspoons minced fresh sage
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup Crisco(R) Baking Sticks All-Vegetable Shortening, well chilled
- 3/4 cup buttermilk
- 1/2 cup shredded extra sharp white or mild Cheddar cheese
- 2 tablespoons butter, melted
Method
- Heat oven to 425 degrees F. Combine flour, corn meal mix, sugar, sage, baking powder and salt in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk and cheese just until evenly moistened.
- Turn out dough onto lightly floured work surface. Knead 5 times to bring dough together. Roll out to a 3/4-inch thickness. Cut with floured 2-inch biscuit cutter. Place 2 inches apart on baking sheet.
- Bake 12 to 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Brush tops with butter. Serve warm.
