"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Cornmeal Cheddar Biscuits, by Amber Danner, is from A Collection of Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1-1/2 c. All-purpose flour 1/2 c. yellow cornmeal 3 tsp. baking powder 2 tsp. sugar 1-1/2 tsp. salt 1/2 c. cold butter 1/2 c. shredded cheddar cheese 1 c. milk
In a large mixing bowl, combine flour, cornmeal, baking powder, sugar and salt. Cut in butter until mixture is coarse and crumbly. Stir in cheese and milk just until moistened. Drop by 1/4 cupfuls, 2 inches apart onto an ungreased baking sheet. Bake at 450º for 12-15 minutes or until golden brown. Serve warm with butter.
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