Categories: Breads 
      Yield: 18 servings 
  
  1 1/2 c  All-purpose flour                   1 ts Salt 
    3/4 c  Cornmeal                            2 tb Shortening 
      1 tb Baking powder                       1    Egg, beaten 
    1/4 ts Baking soda                         1 c  Buttermilk 
      1 ts Sugar                           
  
  Shift together dry ingredients.  Cut in shortening until mixture resembles 
  coarse meal.  Add egg and buttermilk, stirring just until dry ingredients 
  are moistened. Turn dough out onto a lightly floured surface; knead lightly 
  3 or 4 times.  Roll dough to 1/4 inch thickness; cut into 2 1/2 inch 
  circles.  Make a crease across each circle, and fold one half over. Gently 
  press edges to seal.  Place on a greased baking sheet. Bake at 450 degrees 
  for 15 minutes or until lightly browned.