This is a good quick bread with a nice texture. Many years ago, I was preparing biscuits and didn’t have quite enough flour. It was chilly and I didn’t want to dash to the store or bother a neighbor, so I added cornmeal in a pinch and still enjoy the modification. A food processor makes quick work of this recipe.

3/4 cup all-purpose flour
1/4 cup plus 1 teaspoon yellow cornmeal
1-1/2 teaspoons baking powder
1/2 teaspoon sugar
1/4 teaspoon salt
2-1/2 tablespoons unsalted butter, cold
6 tablespoons half-and-half

Position your oven rack in the center of your oven. Preheat oven to 400°.

You’ll briefly knead this dough, so prepare a surface by dusting lightly with flour. Set aside a small dish of flour with a 2-1/2 inch biscuit cutter.

Cut the butter into small pieces and place in the refrigerator to keep chilled while you measure and prepare other ingredients.

Use either a large bowl or fit your food processor with a blade and combine the flour, 1/4 cup of the cornmeal, baking powder, sugar and salt. Stir or pulse to mix. Sprinkle the chilled butter pieces into the mixture. Either blend by hand or pulse until the mixture resembles a coarse meal. If you’ve used a food processor, place the mixture in a large bowl. By hand, stir in the half-and-half just until a sticky dough forms. Turn the dough onto your prepared surface and gently knead 6 – 8 times. Pat the dough out into a 1/2-inch thick round.

Dip the biscuit cutter in the dish of flour and cut out six rounds. Avoid twisting the cutter. Plunge it straight down and back up. Twisting the cutter toughens the sides of your biscuits. Continue until you have cut out six rounds.

Transfer your biscuits to an un-greased backing sheet. Sprinkle the tops with the remaining cornmeal. Bake until golden, approximately 12 to 15 minutes.

Yield: 6 biscuits.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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