Name: Cornmeal Biscuits
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

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&deg;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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