2 c. self-rising cornmeal
2 tsp. baking powder
1 tsp. salt
1/8 tsp. baking soda
3 tbsp. solid vegetable shortening
1 1/2 c. buttermilk

Preheat the oven to 475°F. Stir together the cornmeal, baking powder, salt and baking soda. Cut in the shortening until the mixture is like meal. Add the buttermilk and knead very lightly, only until mixed. Pour out onto a floured board and roll out to about 1/3-inch thickness. Use a biscuit cutter to cut biscuits. Gently reroll the scraps and cut more biscuits from them. Place the biscuits on lightly greased cookie sheet and bake for 12 minutes until brown and slightly crunchy on the outside.

Yield: 12 to 15 biscuits.

Note: Great for those juicy bowls of greens or dried beans.