Cornmeal Biscuits

Title:
Cornmeal Biscuits

Yield:
18 Servings

Categories:
Breakfast/b,
Breads




Ingredients:





 1 1/4 c  Flour


   3/4 c  Cornmeal OR polenta


   1/2 ts Salt


     4 ts Baking powder


     1 tb Sugar


   1/2 c  Vegetable shortening


   2/3 c  Milk






 Sift flour, cornmeal, salt, baking powder and sugar into large bowl. Add


 shortening and work into dry ingredients using your fingertips. Add milk


 and stir with fork just until dough forms ball. ?????Turn out onto floured


 surface and lightly knead 10 to 12 times until dough is smooth. Roll out to


 1/2-inch thickness. Cut into 2- inch rounds and bake on baking sheet


 lightly dusted with cornmeal in 425 degree oven until lightly browned, 12


 to 15 minutes. Formatted by Lynn Thomas. Source: Los Angeles Times


 3-23-97.?18 biscuits. Each biscuit: 108 calories; 164 mg sodium; 1 mg


 cholesterol; 6 grams fat; 12 grams carbohydrates; 2 grams protein; 0.06


 gram fiber. Lynn's notes: I made these for Easter diner 1997 and cut them


 with a bunny- shaped cookie cutter. They were a delicious compliment to the


 ham.


 


 Recipe by: Los Angeles Times 3-23-97 Posted to TNT - Prodigy's Recipe


 Exchange Newsletter  by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Aug 14,


 1997