• In a large bowl, blend all-purpose flour, 3/4 cup cornmeal, sugar, baking powder, salt and baking soda. Pour white vinegar into a measuring cup and add enough milk to equal 1 cup. With a pastry cutter, cut shortening into flour mixture until the size of small peas. Add milk mixture and stir until dough comes together. Turn out onto counter dusted with cornmeal and pat to 1/2-inch thickness. Cut out with 2 3/4-inch biscuit cutter and place on a baking sheet. Re-roll scraps and cut as many biscuits as possible. Bake at 425° for 18 to 20 minutes.


Nutrition Facts

275 calories; 14 g total fat; 2 mg cholesterol; 374 mg sodium. 32 g carbohydrates; 4 g protein;