non-stick cooking spray
1 1/2 cups Martha White Self-Rising Flour
1 teaspoon sugar
1/3 stick Baking Sticks All-Vegetable Shortening
1/3 cup All-Vegetable Shortening (substitution)
3/4 cup plus 2 tablespoons buttermilk
Heat the oven to 450°F. Lightly spray a cookie sheet with no-stick cooking spray. Combine flour, cornmeal mix, and sugar in a medium bowl; mix well. With a pastry blender or fork, cut in shortening until the mixture resembles coarse crumbs.
Add buttermilk; stir with a fork until a soft dough forms and the mixture pulls away from the sides of the bowl.
Knead the dough on a lightly floured surface with floured hands just until smooth. Roll out the dough to 1/2-inch thickness. Cut with a floured 2-inch round cutter; place biscuits on the prepared cookie sheet.
Bake for 10 to 12 minutes or until golden brown. Serve warm.
Tip: To substitute for buttermilk, use 2 1/2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup plus 2 tablespoons.