| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads |
18 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 3/4 |
c |
Cornmeal |
| 1 |
tb |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 2 |
tb |
Shortening |
| 1 |
|
Egg, beaten |
| 1 |
c |
Buttermilk |
INSTRUCTIONS
Shift together dry ingredients. Cut in shortening until mixture resembles
coarse meal. Add egg and buttermilk, stirring just until dry ingredients
are moistened. Turn dough out onto a lightly floured surface; knead lightly
3 or 4 times. Roll dough to 1/4 inch thickness; cut into 2 1/2 inch
circles. Make a crease across each circle, and fold one half over. Gently
press edges to seal. Place on a greased baking sheet. Bake at 450 degrees
for 15 minutes or until lightly browned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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