¾ c.
scalded milk
1 c.
cornmeal2 T. shortening
¾ t. salt
1 c. white flour
4 t. baking powder
Save ¼
cup measured flour for board. Pour
scalded milk over cornmeal, add shortening and salt. When cold, add sifted flour and baking
powder. Roll out lightly on floured
board. Cut with biscuit cutter (or
anything else you have on hand) and bake in greased pan in hot oven for 15 to
20 minutes.
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