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Cornmeal Biscuits


1 cup sifted all-purpose flour
1 tsp. sugar
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1/2 cup cornmeal
1/3 cup shortening
1/2 cup buttermilk
1-1/2 tablespoon melted butter or margarine

Preheat oven to 450 deg. F. Sift then measure flour; resift with sugar, baking soda, salt and baking powder into mixing bowl. Stir in cornmeal. Cut in shortening to form fine crumbs. Add buttermilk, mixing lightly with fork. Turn out on lightly floured board; knead 10 seconds. Pat out to 1/2-inch thickness. Cut with 2-inch floured cutter. Place on ungreased baking sheet. Brush with butter. Bake 12 to 15 minutes or until lightly browned and well-risen. Serve hot.





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.