Whisk together ingredients from cornmeal to salt in a medium bowl
Add wet ingredients to the bowl, and mix until just blended. It will look something like brownie batter.
If you can eat dairy, add the cheese at this point. Mix for just a moment, until the cheese is mixed through the batter
Using a small cookie scoop/ice cream scoop, scoop balls of batter onto the prepared cookie sheets. Leave at least 1″ between each biscuit to allow for them to expand while baking.
Bake 12-15 minutes or until the top is firm and lightly brown. Serve warm with some butter or butter substitute.
This goes great with ham, bbq ribs , chili , bbq chicken, ham and bean soup, or anything with a Southern flavor. This is a wonderfully moist cornbread biscuit that gets devoured in our house and tastes equally good without eggs.