| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
14 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1/2 |
c |
Yellow cornmeal |
| 1/3 |
c |
Rolled oats (not instant) |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/3 |
ts |
Salt |
| 1/4 |
c |
Cold unsalted butter, |
|
|
Cut into 1/4 inch pieces |
| 1/2 |
c |
Sour cream |
| 1/2 |
c |
Milk |
INSTRUCTIONS
Lightly butter large baking sheet-preferably dark metal. combine flour
cornmeal, oats, baking powder, baking soda and salt in mixing bowl. Add
unsalted butter and rub or cut in until mixture looks like coarse meal.
Blend sour cream and milk in separate bowl, make well in dry ingredients
and add liquid to well all at once, stir dough until evenly mixed Sprinkle
dough, your hands and your work surface with flour, turn dough out and nead
gently 20 or 30 seconds. Use little more flour if necessary to keep dough
from sticking. Pat dough out to thickness of about 3/4 inch, cut dough
using 2 or 2 1/4 inch round cutter. Keep cuts close together. place on
buttered baking sheet bake at 350 degrees for 13 to 14 minutes until
browned and crusty. Serve at once
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”