Cornmeal Biscuits

I've made regular biscuits for years, and my husband loves lard biscuits for their crisp crust and tender insides; but this is the first cornmeal biscuit recipe I've tried.  You’ll want to be sure you don’t get too much flour or they will be crumbly.  Measure by the stir, spoon lightly and level method if you don’t weigh.  My husband still thought lard would have made them better, and I may try that next time.  I don’t buy hydrogenated lard in the grocery, but from our local meat locker, for the real thing.  

These were delicious, and we used them for sausage gravy – a perfect match. 

Cornmeal Biscuits

     ½      Cup  Firm Butter

  1 ½      Cups  Flour, All-purpose (6 3/4 ounces)

     ½      Cup  Yellow Cornmeal (2 1/4 ounces)

  3          Teaspoons  Baking Powder

  2          Teaspoons  Sugar

     ½      Teaspoon  Salt

     ¾      Cup  Milk

              Yellow Cornmeal

Heat oven to 450°.  Cut butter into flour, cornmeal, baking powder, sugar and salt with pastry blender until mixture resembles fine crumbs.

Stir in milk until dough leaves the sides of bowl (dough will be soft and sticky).  Turn dough onto lightly floured surface.  Knead lightly 10 times.

Roll or pat dough 1/2" thick.  Cut with a floured 2 1/2" round cutter.  Place on ungreased or parchment lined cookie sheet about 1" apart for crusty sides; touching for soft sides.  Sprinkle cornmeal lightly over biscuits.

Bake 12-14 minutes at 450° or until golden brown.  Remove from cookie sheet immediately.

12 Biscuits

  "Better Crocker Old-Fashioned Cookbook"

Per Serving: 91 Calories; 1g Fat (7.6% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 219mg Sodium.  Exchanges: 1 Grain (Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

8/25/13