- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup yellow cornmeal
- 1/3 cup vegetable shortening
- 2/3 cup milk
- Heat the oven to 425 F.
- Line a baking sheet with parchment paper or leave it ungreased.
- Combine the flour, baking powder, salt, and cornmeal in a mixing bowl. With a pastry blender or fork, cut in shortening until mixture resembles coarse meal.
- Add milk the milk to the first mixture and stir just until dry ingredients are moistened.
- Knead just a few times on a floured surface, or until you have a cohesive dough. Don't overwork the dough.
- Pat or gently roll out about to a thickness of about 3/4 of an inch. Cut the biscuits out with a 2-inch biscuit cutter.
- Place on the prepared baking sheet.
- Bake in the preheated oven for 12 to 15 minutes.
- Makes about 8 to 10 cornmeal biscuits.
"I used this recipe in a slightly different way... as the topping of a large pot pie. So it was a tad thinner than biscuits would be. Still, it was light and delicate, had great flavor, an appealing color, and an all-around hit. I would use it again in a heartbeat and look forward to trying the recipe as it was intended, regular biscuits. I know they'll be good." S.J.
"Fantastic! I had no shortening so I used butter, they were light , fluffy and delicious, go easy on the kneading though." Lara
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