1 ¼ cups White Lily self-rising flour
¾ cup Three Rivers corn meal
1 teaspoon baking powder
¼ teaspoon salt
1/3 cup shortening
2/3 cup milk (not buttermilk)
Preheat oven to 350°.
Sift together the flour, cornmeal, baking powder and salt. Blend in shortening with a pastry blender. Stir in milk, mixing only enough to combine.
Turn out onto a well floured board and roll to about ½ inch thick. Cut as desired and place on a lightly greased baking sheet.
Bake in the preheated oven for 12-15 minutes or until golden brown and done. Be careful to not over bake as these burn easily.
Makes 12 2½ inch biscuits.
Mary added these notes in her cookbook about the biscuits: “These can be half-baked and stored in refigerator or freezer. Then finish baking as needed. Delicious also split, buttered and served with sweetened berries in season for old-fashioned shortcake.”