———————MAKES: 3 CUPS MIX, 10-12 BIS———————
1 1/2 c Floru -pepper (optional)
1/2 c Yellow cornmeal 1/2 c Butter or margarine
2 t Baking powder 1/2 c Shredded cheddar cheese (2
1/8-1/4 ts ground red -ozs.)
In bowl, stir together the flour, cornmeal, baking powder, and if
desired, red pepper. Using a pastry blender, cut in the margarine
until mixture resembles coarse crumbs. Stir in the cheese. Store in
an airtight container in the refrigerator for up to 2 weeks.
Biscuits: Place 1 recipe mix in a bowl. Make a well in the center of
the dry mixture. Add 2/3 cup milk all at once to the dry mixture.
Using a fork, stir just till moistened. Turn the dough out onto a
lightly floured surface. Quickly knead the dough by gently folding
and pressing it for 10-12 strokes or till dough is nearly smooth. Pat
or lightly roll dough to 1/2″ thickness. Cut the dough with a 2 1/2″
biscuit cutter, dipping cutter into flour between cuts. Place
biscuits on an ungreased cookie sheet and bake in a 450~ oven for
12-15 minutes or till golden. Remove biscuits from sheet and serve
hot.
Yields
3 servings