4 c. flour
1/4 c. sugar
1 tbsp. baking powder
1/2 tsp. baking soda
2/3 c. shortening
1 c. buttermilk
3 lg. eggs
1 (11 oz.) can vacuum packed corn, drained
10 oz. frozen chopped spinach, thawed, drained & dry
4 oz. shredded Cheddar cheese

Preheat oven to 425 degrees.

Large bowl: Mix flour, sugar baking powder, and baking soda; blend shortening to coarse crumbs.

Small bowl: With fork, beat eggs and buttermilk. Stir butter milk, eggs, corn, spinach and cheese into flour until soft (leaves sides of bowl).

Turn onto floured surface, sprinkle top of dough lightly with flour, gently knead 6-8 strokes. Roll dough 1 inch thick with floured rolling pin.

Cut into 3 inch biscuits, place on ungreased cookie sheet 1 inch apart. Bake 20 minutes until golden. Be sure thoroughly baked. Serve warm or cold. Makes 16 biscuits.