Cornmeal Biscuits

¾ cup Plantation Breader
¾ cup all-purpose flour
¼ cup yellow cornmeal, plus extra for sprinkling
2 ¼ teaspoons baking powder
1/3 cup Crisco or butter, cubed
¾ cup milk

Preheat oven to 450ºF. Sprinkle ungreased baking sheet lightly with cornmeal.

Combine Plantation Breader, flour, cornmeal, and baking powder. Using a pastry knife, but in the shortening or butter into the dry ingredients until the mixture resembles coarse breadcrumbs.

Make a well in the center; pour in the milk; stir quickly with a wooden spoon until the dough begins to pull away from the sides. Turn the dough onto a lightly floured surface and knead lightly 8-10 times only. Roll out to a thickness of ½-inch. Cut into rounds with floured 2-inch cookie cutter.

Arrange on the prepared baking sheet, separating so biscuits do not touch. Sprinkle with cornmeal. Bake for 10-12 minutes, until golden brown. Serve immediately with butter, ham or smoked turkey.

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