| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
September 1 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
All-purpose flour |
| 1/2 |
c |
Plus 1 teaspoon yellow cornmeal |
| 1 1/2 |
ts |
Double-acting baking powder |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 2 1/2 |
tb |
Cold unsalted butter; cut into bits |
| 6 |
tb |
Half-and-half |
INSTRUCTIONS
In a bowl stir together the flour, 1/4 cup of the cornmeal, the baking
powder, the sugar, and the salt, add the butter, and blend the mixture
until it resembles coarse meal. Add the half-and-half and stir the
mixture until it just forms a sticky dough. Gather the dough into a
ball, knead it gently 6 times on a lightly floured surface, and roll
or pat it out 1/2 inch thick. Cut out 6 rounds with a 2 1/2-inch
cutter dipped in flour and transfer them to an ungreased baking
sheet. Sprinkle the remaining 1 teaspoon cornmeal over the tops of
the rounds and bake the biscuits in the middle of a preheated
450°F. oven for 12 to 14 minutes, or until they are golden.
Makes 6 biscuits.
Gourmet September 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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