Makes About 1 dozen

Perhaps more than any other dish I make, I get the most requests for the recipe for biscuits.  I have been making them almost weekly all of my life so, although I am going to give you the recipe, I make them by look and feel.  Once in awhile, I goof and they are a bit too light, but I usually hit the mark and a batch is finished up pretty fast.

2 ¼ cups all-purpose flour

1 tablespoon cornmeal

4 teaspoons baking powder

1 teaspoon sugar or more to taste

Salt to taste

½ cup vegetable shortening

Approximately ⅔ cup buttermilk

1 tablespoon butter

Preheat the oven to 425º.

Combine the flour, cornmeal, baking powder, sugar, and salt in the bowl of a food processor fitted with the metal blade.  Process, using quick on and off turns, to mix.  Add the shortening and again, using quick on and off turns, mix to just combine.  With the motor running, add the milk and process quickly to just blend.  The dough should be soft and slightly sticky.

Lightly coat a clean work surface with Wondra flour.  Scrape the dough from the processor bowl and lightly pat down and smooth edges with your hands.  You should have an uneven circle about ¾-inch thick.

Cut out circles using a 2-inch biscuit cutter or whatever else you have on hand – I often just grab a glass.

Place the butter in a large cast iron skillet over medium heat to just melt.  Place the biscuits tightly in the pan.  Transfer to the preheated oven and bake for about 20 minutes or until the biscuits have risen and are lightly browned.

Remove from the oven and serve hot.