*  Exported from  MasterCook II  *

                            CORNMEAL BISCUITS

Recipe By     : Los Angeles Times 3-23-97
Serving Size  : 18   Preparation Time :0:00
Categories    : Breakfast/Brunch                 La_Times
                Bread/Rolls/Biscuits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          flour
     3/4  cup           cornmeal OR
                        polenta
     1/2  teaspoon      salt
   4      teaspoons     baking powder
   1      tablespoon    sugar
     1/2  cup           vegetable shortening
     2/3  cup           milk

     Sift flour, cornmeal, salt, baking powder and sugar into large 
bowl. Add shortening and work into dry ingredients using your 
fingertips. Add milk and stir with fork just until dough forms ball. 
     Turn out onto floured surface and lightly knead 10 to 12 times 
until dough is smooth. Roll out to 1/2-inch thickness. Cut into 2-
inch rounds and bake on baking sheet lightly dusted with cornmeal in 
425 degree oven until lightly browned, 12 to 15 minutes. Formatted by 
Lynn Thomas. Source: Los Angeles Times 3-23-97. 18 biscuits. Each 
biscuit: 108 calories; 164 mg sodium; 1 mg cholesterol; 6 grams fat; 
12 grams carbohydrates; 2 grams protein; 0.06 gram fiber. Lynn's 
notes: I made these for Easter diner 1997 and cut them with a bunny-
shaped cookie cutter. They were a delicious compliment to the ham.

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