2 c. flour
½ c. yellow cornmeal
1 Tbsp. baking powder
½ tsp. cayenne
¼ tsp. salt
6 Tbsp. cold butter, cut into small pieces
1 c. shredded sharp Cheddar cheese
1 egg, beaten
¾ c. milk
Preheat oven to 425°. In a large bowl, combine flour, cornmeal, baking powder, cayenne and salt. Stir well to mix. Add butter and cut in with a pastry blender or 2 knives until texture of meal. Stir in cheese.
In a small bowl, beat egg and milk. Add to dry ingredients and stir just until moistened. Drop 12 tablespoonfuls 2" apart onto a greased large baking sheet.
Bake 10-12 minutes, or until golden brown. Remove to a wire rack to let cool. Serve warm or at room temperature. —12 biscuits.