3/4 c. flour
1/4 c. cornmeal
1 1/2 t. baking powder
1 t. sugar
4 T. cold butter, cut into dice
1/4 c. Mexican blend shredded cheese
1/2 c. milk
Combine the flour, cornmeal, baking powder, sugar and salt in a large bowl. Place the butter in the bowl and combine using a pastry cutter, until mixture is crumbly and the butter is like small pebbles. Stir in the cheese and milk. Drop onto a parchment lined baking sheet to make 6 biscuits of the same size. (I used a 1/4 c. measure). Bake in a preheated 450* oven for 12-15 minutes or until golden brown.