2/3 c Flour, all-purpose
1/3 c Cornmeal + 1 tsp
1 1/2 ts Baking powder
3/4 ts Chili powder
1 ts Sugar
1/2 ts Salt
3 tb Butter, unsalted, cold, cut
-into bits
6 tb Heavy cream
Stir together the flour, 1/3 cup of cornmeal, paking powder, chili
powder, sugar and the salt. Add the butter and blend until the
mixture resembles coarse meal. Add the cream and stir until it just
forms a sticky dough. Gather the dough into a ball, knead it gently 6
times on a floured surface, and roll or pat into a 1/2" thick round.
Cut out 6 rounds with a 2 1/4" cutter dipped in flour. Reroll and cut
the scraps, transfer onto an ungreased bakig sheet. Sprinkle the
remaining cornmeal (1 tsp) over the biscuits and bake in the middle
of a preheated 450 F. oven for 12-14 minutes or until golden brown.
From: Gourmet's In Short Order, 1993, Conde Nast Books - Random
House, NY ISBN: 0-679-42745-7
Typed by: Bob 8-{)
