1 1/2 c. sifted flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. yellow cornmeal
1/3 c. solid vegetable shortening
About 1/2 c. milk

Preheat the oven to 425 degrees. Sift together the flour, baking powder and salt into a medium bowl. Stir in the cornmeal. Cut in the shortening until the mixture resembles coarse meal. Gently stir in 1/2 cup of milk. The dough should be moist but not sticky; if it is too dry, add additional milk 2 teaspoons at a time.

Turn out the dough onto a lightly floured work surface. Knead 2 or 3 times. Roll out the dough 3/4 inch thick. with a 2 inch cutter or glass, cut the dough into rounds, or cut into diamond shapes with a sharp knife.

Bake on a greased baking sheet for 12 to 15 minutes, until lightly browned.