Cheesy Cornmeal and Herb Biscuits

 

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 tablespoonsful onto prepared baking sheet. Bake for 10 to 13 minutes or until light brown.

Makes 12 to 14 biscuits.