2 c. all-purpose biscuit baking mix
¾ c. shredded cheddar cheese
¼ c. sun dried tomatoes, chopped into ¼” pieces
¼ c. chopped black olives
¼ c. chopped green pepper, chopped into ¼” pieces
¼ c. chopped Gallo Salame
2 T. cornmeal
½ t. garlic salt
¾ c. buttermilk
1 ½ T. melted butter

Preheat oven to 400 degrees.

Combine first nine ingredients.
Add buttermilk.
Stir until a soft dough forms.

Turn dough onto a lightly floured surface.
Pat into a dough about ½” thick.
Use 3” biscuit cutter (or a glass of the same dimension) and cut out as many biscuits as possible. Gather remaining dough, repat and cut remaining biscuits.
Place biscuits onto lightly greased baking sheet. Brush biscuit tops with melted butter.

Bake for 12 or more minutes, until lightly browned.

These are best eaten warm and they go great with a cream based soup.