Ingredients

• 1 1/2 cups Martha White® All-Purpose Flour
• 1/2 cup Martha White® Self-Rising Enriched White Corn Meal Mix
• 2 teaspoons sugar
• 2 teaspoons minced fresh sage
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup Crisco® Baking Sticks All-Vegetable Shortening, well chilled
• 3/4 cup buttermilk
• 1/2 cup shredded extra sharp white or mild Cheddar cheese
• 2 tablespoons butter, melted

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Instructions

1. Heat oven to 425 degrees F. Combine flour, corn meal mix, sugar, sage, baking powder and salt in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk and cheese just until evenly moistened.
2. Turn out dough onto lightly floured work surface. Knead 5 times to bring dough together. Roll out to a 3/4-inch thickness. Cut with floured 2-inch biscuit cutter. Place 2 inches apart on baking sheet.
3. Bake 12 to 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Brush tops with butter. Serve warm.