Cornmeal biscuits

 
                             CORNMEAL BISCUITS
 
 Recipe By     : Los Angeles Times 3-23-97
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Breakfast/Brunch                 La_Times
                 Bread/Rolls/Biscuits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  cups          flour
      3/4  cup           cornmeal OR
                         polenta
      1/2  teaspoon      salt
    4      teaspoons     baking powder
    1      tablespoon    sugar
      1/2  cup           vegetable shortening
      2/3  cup           milk
 
      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.
 
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