1/2 c Butter softened; at
1/2 c Sugar
1 c Yellow cornmeal
2 Eggs at room
1 ts Salt
1 1/2 c All-purpose flour (approx)
Preheat oven to 375 degrees Fahrenheit. Stir the butter into a soft mass;
slowly add sugar, blending together well. Add cornmeal, eggs, and salt.
Beat until the mixture is smooth; add 1-1/4 c. flour (the mixture will be
soft and moist). Roll the dough out to 1/4″ thickness; if the dough is too
sticky to roll, add 1/4 c. flour and blend into the top of the dough with
your hands (I find it’s also easier if you roll out on a lightly floured
board). Cut out 4 dozen 1-1/2″ rounds with a cookie cutter (I’ve also used
squares, etc. — whatever cutters I had handy at the time). Place close
together on a lightly greased baking sheet, but don’t let them touch. Bake
on center shelf for about 22 minutes or until biscuits are just starting to
turn slightly brown around the edges. Near the end of this baking period
turn the baking sheet around for even cooking. If the biscuits near the
outer edges of the sheet are browning too fast then just remove them if
they’re done or rearrange the biscuits on the sheet so the brown-er ones
get moved to the center. Remove biscuits from the oven and cool on a rack.
These are wonderful served warm; they freeze very well and can be warmed up
when ready to serve.
If not freezing them, keep at room temperature in an airtight container.
Kept this way the biscuits will last up to 10-14 days.
These biscuits are terrific served with coffee or tea, or with a dish of
fresh fruit. They are slightly sweet with a wonderful, grainy texture due
to the cornmeal in the recipe. They’re quite addictive.
(makes 4 dozen, but they don’t last long!)