Cheese Corn Meal Biscuits Recipe
Ingredients
| Corn meal | 1/2 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs), scalded | |
| Flour | 1 Cup (16 tbs), sifted | |
| Baking powder | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| 3 tablespoons butter, margarine, or lard | ||
| 3/4 cup coarsely grated mild Cheddar cheese | ||
| Egg yolk | 1 , beaten | |
Directions
Preheat oven to 450° F.
Briskly mix corn meal into hot milk, cover, and set aside.
Sift flour with baking powder and salt into a bowl.
Using a pastry blender, cut in butter until mixture resembles coarse meal.
Add corn meal mixture and cheese and stir lightly to blend.
Turn onto a lightly floured board, knead gently about 1/2 minute.
Rol1 1/2" thick and cut into rounds with a biscuit cutter.
Arrange 1 1/2" apart on an ungreased baking sheet and brush tops with glaze.
Bake 12-15 minutes or until well risen and golden.
Briskly mix corn meal into hot milk, cover, and set aside.
Sift flour with baking powder and salt into a bowl.
Using a pastry blender, cut in butter until mixture resembles coarse meal.
Add corn meal mixture and cheese and stir lightly to blend.
Turn onto a lightly floured board, knead gently about 1/2 minute.
Rol1 1/2" thick and cut into rounds with a biscuit cutter.
Arrange 1 1/2" apart on an ungreased baking sheet and brush tops with glaze.
Bake 12-15 minutes or until well risen and golden.
Chef
