Cornmeal Biscuits

1. 1

   Combine flour and cornmeal in a large bowl; cut in butter with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened.

2. 2

   Turn dough out onto a lightly floured surface; knead 2 to 3 times.

3. 3

   Pat or roll dough to a 1/2-inch thickness, and cut with a 2-inch round cutter. Place on lightly greased baking sheets. Reroll remaining dough, and proceed as directed. Brush tops with milk.

4. 4

   Bake at 425u00b0 for 13 to 15 minutes or until golden.

5. 5

   *White cornmeal may be substituted.

6. 6

   Note: For testing purposes only, we used Pillsbury Self-Rising Flour.

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