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Ingredients Jump to Instructions ↓

  1. 2 2/3 c All-purpose flour

  2. 1 1/2 c Cake and pastry flour

  3. 1 1/2 c Cornmeal

  4. 2/3 c Granulated sugar

  5. 4 tb Baking powder

  6. 2 ts Salt

  7. 1/2 c Shortening

  8. 3 Eggs; slightly beaten

  9. 3/4 c Milk

  10. 1/2 c Water

  11. 2433 Yonge St.Toronto Blend dry ingredients in a large bowl. Cut in shortening with a pastry blender until mixture is the texture of coarse meal. Blend eggs, milk and water. Stir into dry ingredients and combine until moistened and a soft dough forms. 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. Transfer to lightly

  12. 375 oven for 15 to 20 minutes or until done. Makes

  13. 2 dozen biscuits. From: Pastry chef Ian Gallacher Oliver's Restaurant

  14. 2433 Yonge St., Toronto Canada --

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