Heat oven to 450 degrees F. Lightly spray a cookie sheet with no-stick cooking spray. Combine flour, corn meal mix and sugar in medium bowl; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
Add buttermilk; stir with fork until a soft dough forms and mixture pulls away from sides of bowl.
Knead dough on lightly floured surface with floured hands just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter; place biscuits on prepared cookie sheet
Bake 10 to 12 minutes or until golden brown. Serve warm.
Tips & Tricks
BBQ Pork-Stuffed Corn Muffins
Watch how to make baked corn muffins stuffed with leftover BBQ pork.
Cheddar Bay Biscuits
Check out these quick and tasty cheddar biscuits.
* You can use 1/3 stick Crisco(R) Baking Sticks All-Vegetable Shortening instead of 1/3 cup Crisco(R) All-Vegetable Shortening.
TIP: To substitute for buttermilk, use 2 1/2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup plus 2 tablespoons.