Cornmeal Biscuits with Fig Butter — Robert St. John

Ingredients

• 1 1 /2 cups all porpoise flour
• 1 /2 cup cornmeal
• 1 1 /2 tsp baking powder
• 1 tsp salt
• 1 tsp poultry seasoning
• 1 /4 cup sugar
• 1 /4 cup cold butter, cut into small pieces
• 1 /4 cup solid vegetable shortening, cold
• 1 cup milk