Oliver's Cornmeal Tea Biscuits
Oliver's Cornmeal Tea Biscuits recipe
Yield
36 servingsPrep
30 minCook
20 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ⅔ | cups |
all-purpose flour
|
|
| 1 ½ | cups |
cake flour
and pastry flour |
|
| 1 ½ | cups |
cornmeal
|
|
| ⅔ | cup |
sugar
granulated |
|
| 4 | tablespoons |
baking powder
|
*
|
| 2 | teaspoons |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 3 | large |
eggs
slightly beaten |
|
| ¾ | cup |
milk
|
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 631 | ml |
all-purpose flour
|
|
| 355 | ml |
cake flour
and pastry flour |
|
| 355 | ml |
cornmeal
|
|
| 158 | ml |
sugar
granulated |
|
| 6E+1 | ml |
baking powder
|
*
|
| 1E+1 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 3 | large |
eggs
slightly beaten |
|
| 177 | ml |
milk
|
|
| 118 | ml |
water
|
|
Directions
Blend dry ingredients in a large bowl.
Cut in shortening with a pastry blender until mixture is the texture of coarse meal.
Blend eggs, milk and water.
Stir into dry ingredients and combine until moistened and a soft dough forms.
Turn dough out on a heavily floured surface. Pat or roll to a 1 inch thickness.
Cut into 3½ to 4 inch rounds. Transfer to lightly greased baking sheets and bake in a 375℉ (190℃). oven for 15 to 20 minutes or until done.
Notes: Chopped dry cherries, or cranberries can be added.
