Olivers Cornmeal Tea Biscuits Recipe
Yield: 24 biscuitsRecipe by luhu.jp
Ingredients:
2 2/3 cup: all-purpose flour,
1 1/2 cup: cake and pastry flour,
1 1/2 cup: cornmeal,
2/3 cup: granulated sugar,
4 teaspoon: baking powder,
2 teaspoon: salt,
1/2 cup: shortening,
3: eggs, slightly beaten,
3/4 cup: milk,
1/2 cup: water,
Directions:
1. Blend dry ingredients in a large bowl. Cut in shortening with a pastry
blender until mixture is the texture of coarse meal.
2. Blend eggs, milk and water. Stir into dry ingredients and combine until
moistened and a soft dough forms.
3. Turn dough out on a heavily floured surface. Pat or roll to a 1-inch
thickness. Cut into 3 1/2 to 4-inch rounds.
4. Transfer to lightly greased baking sheets and bake in a 375 oven for 15
to 20 minutes or until done. Makes 2 dozen biscuits. From: Pastry chef Ian
Gallacher
Olivers Restaurant
2433 Yonge St.,
Toronto Canada
Source: Starweek Magazine
Toronto Star May 28 94
Richard Sienkiewicz GEnie R.Sienkiewic
~End Recipe Export-
Yield: 24 biscuits
Source from luhu.jp
blender until mixture is the texture of coarse meal.
2. Blend eggs, milk and water. Stir into dry ingredients and combine until
moistened and a soft dough forms.
3. Turn dough out on a heavily floured surface. Pat or roll to a 1-inch
thickness. Cut into 3 1/2 to 4-inch rounds.
4. Transfer to lightly greased baking sheets and bake in a 375 oven for 15
to 20 minutes or until done. Makes 2 dozen biscuits. From: Pastry chef Ian
Gallacher
Olivers Restaurant
2433 Yonge St.,
Toronto Canada
Source: Starweek Magazine
Toronto Star May 28 94
Richard Sienkiewicz GEnie R.Sienkiewic
~End Recipe Export-
Yield: 24 biscuits
Source from luhu.jp