Cornbread Biscuits

2 cups self-rising cornmeal
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons solid vegetable shortening
1-1/2 cups buttermilk

Preheat oven to 475 degrees.
Sift together the cornmeal, baking powder, salt, and baking soda.
Cut in the shortening until the mixture is like a meal.
Add buttermilk and knead very lightly, only until mixed.

Pour out onto a floured board and roll out to about 1/3-inch thickness.
Use a biscuit cutter to cut biscuits. Gently re-roll the scraps and cut more biscuits from them.

Place biscuits on lightly-greased cookie sheet and bake 12 minutes, until brown and slightly crunchy on the outside.