Cheesy Cornmeal Biscuits
Source of Recipe
Aunt Saunny
2 cups self-rising flour
1 cup self-rising cornmeal mix
1/2 cup (1 stick) cold butter or
margarine, cut into pieces
1 cup finely shredded Colby, Monterey
jack or Cheddar cheese (4 ounces)
1 tablespoon dried parsley flakes
1 1/3 cups buttermilk
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray. In medium bowl, combine flour and cornmeal mix. Cut in butter with a pastry blender, two knives or your fingertips until pieces are about the size
of peas. Stir in cheese, parsley and buttermilk until moistened. Drop by large spoonfuls onto prepared baking sheet. Bake for 10 to 13 minutes or until light
brown.
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