Tuesday, August 2, 2016


2 cups all-purpose flour
3/4 cup cornmeal
2 tbsp sugar
2 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1 tbsp white vinegar
1 cup -1 tbsp milk
2/3 cup solid shortening

Preheat oven to 425 degrees.

In a large bowl, blend the flour, cornmeal, sugar, baking powder, salt and baking soda.

Pour the vinegar into a 1 cup liquid measure and add milk to make 1 cup.

With a pastry cutter or two knives, cut shortening into the flour mixture until mixture resembles the size of small peas. Stir in the milk until mixture is moist and dough comes together.

Dust a counter top or board with cornmeal and turn dough out on it. Pat dough out to a half-inch thickness. Cut out with a biscuit cutter or glass dipped in cornmeal and place on a baking sheet. Re-roll scraps and cut out more biscuits.

Bake at 425 degrees for 18 - 20 minutes or until golden brown.

These biscuits are really good with stews.

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