1/2 c. cornmeal
3/4 c. milk, scalded
1 c. sifted flour
1 tbsp. baking powder
3/4 tsp. salt
3 tbsp. butter
3/4 c. grated Cheddar cheese
1 egg yolk, lightly beaten (glaze)

Preheat oven to 450 degrees. Mix corn meal into milk, cover and set aside. Sift flour with baking powder and salt into a bowl. Cut in butter until mixture resembles coarse meal. Add corn meal mixture and cheese, stirring lightly to blend. Turn out onto a lightly floured board, knead gently 25 times. Roll out 1/2 inch thick, cut into rounds, place on baking sheet and brush with glaze. Bake for 12 to 15 minutes. Makes about 18 biscuits.