| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Breakfast/b, La_times, Bread/rolls |
18 |
Servings |
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 |
INSTRUCTIONS
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
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