Corn Biscuits
By: Anonymous
Published: Thursday, February 11, 2010 - 8:16pm

Ingredients




cup Butter softened, at room temperature
cup Sugar
1 cup Yellow cornmeal
2 Eggs at room temperature
1 teaspoon Salt
cup All-purpose flour (approx)

Preparation

1 Preheat oven to 375 degrees Fahrenheit. Stir the butter into a soft mass; slowly add sugar, blending together well. Add cornmeal, eggs, and salt. 2 Beat until the mixture is smooth; add 1-1/4 c. flour (the mixture will be soft and moist). Roll the dough out to 1/4" thickness; if the dough is too sticky to roll, add 1/4 c. flour and blend into the top of the dough with your hands (I find it's also easier if you roll out on a lightly floured board). Cut out 4 dozen 1-1/2" rounds with a cookie cutter (I've also used squares, etc. - whatever cutters I had handy at the time). Place close together on a lightly greased baking sheet, but don't let them touch. Bake on center shelf for about 22 minutes or until biscuits are just starting to turn slightly  3 These are wonderful served warm; they freeze very well and can be warmed up when ready to serve. 4 If not freezing them, keep at room temperature in an airtight container. 5 Kept this way the biscuits will last up to 10-14 days. 6 These biscuits are terrific served with coffee or tea, or with a dish of fresh fruit. They are slightly sweet with a wonderful, grainy texture due to the cornmeal in the recipe. They're quite addictive. 7 (makes 4 dozen, but they don't last long!) 


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