Crispy Corn Biscuits

• 2 cups unbleached white flour
• 1-1/3 tbsp. baking powder
• 1/2 tsp. salt
• 1 dash cayenne pepper
• 5 tbsp. shortening
• 5 tbsp. unsalted butter
• 1/2 cup white md. cheddar cheese, grated
• 2/3 to 3/4 cup milk
• 1/4 to 1/3 cup cornmeal (for rolling out biscuits)

1. Preheat oven to 425F.
2. Combine flour, baking powder, salt, cayenne, and grated cheese in a mixing bowl.
3. Cut in shortening and butter until mixture is evenly grainy and coarse.
4. Sprinkle milk over mixture and blend lightly with a fork until it is evenly moistened.
5. Turn out dough onto a cornmeal-covered board.
6. Knead 10-12 times.
7. Roll out dough to 1/4-inch thickness.
8. Cut with a 2 to 2-1/2-inch disc and place on a lightly greased cookie sheet.
9. Bake 10-12 minutes until lightly browned.
10. Serve hot.

unbleached white flour, baking powder, salt, cayenne pepper, shortening, unsalted butter, white md, milk, cornmeal

Taken from www.foodgeeks.com/recipes/1208 (may not work)