Crispy Corn Biscuits


2 cups unbleached white flour
4 tsp. baking powder
1/2 tsp. salt
1 pinch cayenne pepper
5 tbsp. shortening
5 tbsp. unsalted butter
1/2 cup white medium cheddar cheese, grated
2/3 to 3/4 cup milk
1/4 to 1/3 cup cornmeal (for rolling out biscuits)


Preheat oven to 425°F.

Combine flour, baking powder, salt, cayenne, and grated cheese in a mixing bowl. Cut in shortening and butter until mixture is evenly grainy and coarse. Sprinkle milk over mixture and blend lightly with a fork until it is evenly moistened. Turn out dough onto a cornmeal-covered board. Knead 10-12 times. Roll out dough to 1/4-inch thickness. Cut with a 2 to 2-1/2-inch disc and place on a lightly greased cookie sheet. Bake 10-12 minutes until lightly browned. Serve hot.