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Combine corn meal and flour in mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Blend in enough milk to make a soft dough. Turn out onto lightly floured board or pastry cloth and knead gently 30 seconds. Roll out Vi-inch thick. Cut out biscuits with floured 2-inch, biscuit cutter or sharp knife. Place on ungreased baking sheet. Bake in preheated 426“ oven 10 to 12 minutes, or until lightly browned.
TRIPLETTS MILLING CO.
CULPEPER, VA.
90.1%