"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
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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