Cornmeal Biscuits

Being a good Southern family we always enjoy biscuits.  I learned to make biscuits watching my mother, who learned from her mother.  Most of the time I make the simple, basic biscuits I had as a child made with self rising flour, shortening and milk.  But I am always eager to try a biscuit recipe that deviates from the basics.  This recipe adds cornmeal to the regular biscuit ingredients.  This gives it a slightly different texture.  I think this biscuit would be really good stuffed with ham.

Cornmeal Biscuits

4 cups self-rising flour

1/2 cup yellow cornmeal

1 cup butter, cut up

2 cups buttermilk

1/4 cup milk

Combine flour and cornmeal in a large bowl; cut in butter with a pastry blender until mixture is crumbly.  Add buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 2 or 3 times.

Pat or roll dough to a 1/2 inch thickness, and cut with a 2 inch round cutter.  Place on lightly greased baking sheets.  Reroll remaining dough, and repeat procedure.  Brush tops with milk.

Bake at 425 degrees for 13 to 15 minutes or until golden.  Makes about 3 dozen.