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Cornmeal Biscuits Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Milk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1721 Calories from Fat 712
% Daily Value*
Total Fat 80 g123.3%
Saturated Fat 21.6 g107.9%
Trans Fat 9 g
Cholesterol 22.6 mg
Sodium 2276.2 mg94.8%
Total Carbohydrates 219 g73.1%
Dietary Fiber 10.4 g41.5%
Sugars 12.4 g
Protein 32 g63.9%
Vitamin A 4.6% Vitamin C
Calcium 138.9% Iron 73.1%
*Based on a 2000 Calorie diet
Cut in the shortening till mixture resembles coarse crumbs.
Make a well in center of dry mixture; add milk all at once.
Stir with a fork just till dough clings together.
Knead gently on well-floured surface (10 to 12 strokes).
Roll or pat dough to 1/2-inch thickness.
Cut with 2 1/2-inch biscuit cutter; dip cutter in flour between cuts.
Place on ungreased baking sheet.
Bake at 450° till golden brown, 10 to 12 minutes.