Cornmeal Drop Biscuits

I have had this recipe since Jarom and I were first married. One of our wedding gifts was a three year subscription to Taste of Home's Quick Cooking magazine. I have made many recipes from this wonderful magazines. Most are fast and easy for the busy family. This recipe was featured in the January/February 2000 issue, page 7, and comes from the kitchen of Rhonda McKee of Greensburg, Kansas.



1 1/3 c. flour
1/2 c. cornmeal
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground mustard
1/2 c. shortening
1/2 c. shredded cheddar cheese
1 c. milk

1. In a bowl, combine the first five ingredients; cut in shortening until crumbs form. Stir in cheese and milk just until moistened.
2. Drop by 1/4 cupfuls 2 inches apart onto greased baking sheet. Bake at 375 degrees for 26-28 minutes or until golden brown. Serve warm.

Makes 10 biscuits

*I think these are just as good as Red Lobster's cheddar bay biscuits. Very yummy!