Combine all ingredients in a bowl. Add enough buttermilk to create a pancake batter consistency.

Grease an iron skillet well with shortening and heat on stove before pouring in cornbread batter. This will create a golden brown crust. Bake in oven at 400 degrees until done.

Variation:  Batter can also be fried on top of stove to make cornbread patties.
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Combine flour, sugar and shortening.
Dissolve yeast in the 1/4 cup of water (lukewarm).
Add to dry ingredients.
Add buttermilk and mix well.

Put dough in a tightly closed container and store in the refrigerator. It will keep for several weeks (if you can keep from eating them!).

When ready to use, pinch off just what you need and roll out on a floured breadboard. Cut out like regular biscuits, about 1/4 inch thick. Put on a greased biscuit pan and let set 5 minutes before baking. Preheat oven to 450-500 degrees. Bake biscuits until brown and done.
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Sift flour, then measure.
Add baking powder and salt, sift again.
Add eggs 1 at a time and beat after each egg.
Scrape the bowl to assure ingredients mixed well.
Add flavoring to milk and add this alternately with flour.
Beat thoroughly.

Bake in muffin pan at 350 degrees until done.
Makes approximately 15 muffins or 25 cups on a sheet pan.
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Mix ingredients. Roll out dough thin on a floured surface. Cut out biscuits immediately and place on a greased baking sheet. Bake at 450 degrees until brown.
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