Cornmeal Biscuits

1-1/2 cups all purpose flour
3/4 cup yellow cornmeal
2 TBS plus 1 tsp baking powder
1 TBS sugar
1/3 cup lard
3/4 to 1 cup scalded milk

Preheat oven to 400 degrees. Sift together the dry ingredients. Cut into the lard with a pastry blender. Add enough milk to form a soft dough and knead briefly.

Roll out 1/4 inch thick on a floured board. Cut out with a 2 inch biscuit cutter (or round cookie cutter) .

Bake for about 10 minutes - until risen and browned. You don’t want to overbake them, though, so check after 8.

Serve with plenty of butter and preserves. These are incredibly good and taste just as you’d expect: Like biscuitish corn muffins or corn muffinish biscuits. Ridiculously delicious any way you say it!

Joi

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