Cheese-Filled Cornmeal Biscuits

• 1-1/2 cups flour
• 1/2 cup cornmeal
• 1 Tbsp. CALUMET Baking Powder
• 1/2 tsp. salt
• 1/3 cup cold shortening
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup milk
• 4 oz. (1/2 of 8-oz. pkg.) KRAFT Colby & Monterey Jack Cheese, cut into 12 cubes

1. Heat oven to 450F.
2. Mix first 4 ingredients in large bowl until well blended.
3. Cut in shortening with pastry blender or 2 knives or until mixture resembles coarse crumbs.
4. Mix sour cream and milk.
5. Add to flour mixture; stir with fork just until mixture forms soft dough.
6. (Do not overmix.)
7. Knead on lightly floured baking sheet 10 times or until smooth.
8. Pat or roll out dough to 12x8-inch rectangle.
9. Cut into 12 (4x2-inch) rectangles with pizza wheel.
10. Place 1 cheese cube about 3/4 inch from edge of 1 short side of each rectangle.
11. Brush edges of dough with water; fold dough over cheese to form 2-inch square.
12. Firmly pinch edges of dough together to seal.
13. Arrange evenly on baking sheet.
14. Bake 12 to 15 min.
15. or until lightly browned.

flour, cornmeal, baking powder, salt, cold shortening, s, milk, cheese

Taken from www.kraftrecipes.com/recipes/cheese-filled-cornmeal-biscuits-125501.aspx (may not work)