A cornmeal biscuit is rich and buttery to the taste, flaky to the touch, with a smooth, browned top. Biscuits are universal favorites any time of the day. There are two kinds of biscuits, those made with quick-acting leavening, such as baking powder or baking soda and sour milk, and those made with slower acting yeast.

Prepare biscuits by mixing and kneading dough. Good biscuits are made by the proper measuring and cutting in of the shortening. So be sure to follow the amount of shortening specified in the recipe. Shortening should always be cut into the sifted dry ingredients with a pastry blender or with two knives held in a scissor-like fashion. The dough should be puffy and easy to roll out. It should never be handled too much. Cut with a biscuit cutter or a water glass dipped in flour. Bake in a preheated oven for 15 minutes.

So get in the kitchen and bake a pan of cornmeal biscuits to enjoy today. In fact, why not try this recipe to get you started.

Cornmeal Biscuits Recipe

Ingredients:

2/3 cup cornmeal
1 pint milk
2 packages dry yeast
½ cup sugar
½ cup shortening
1 teaspoon salt
3 eggs, beaten
6 cups flour

Combine the cornmeal and the milk in a large saucepan. Cook this mixture until it becomes the consistency of mush. Dissolve the yeast in a ½ cup of warm water. Add the sugar, the shortening, the salt, the eggs, the yeast and the flour to the cornmeal mixture. Blend until smooth.

Turn onto a floured board and knead the dough for 10 minutes. Place this dough into a slightly greased bowl to rise in a warm place until doubled in bulk. Roll the dough to the desired thickness and cut with a biscuit cutter. Place the cornmeal biscuits onto a greased cookie sheet to rise again. Bake in a 350 degrees for about 20 minutes.

Serve these delicious cornmeal biscuits warm with your meal or eat them cold as a delightful snack.