Biscuits au Mais (Corn Biscuits)
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from Bernard Clayton's _The Breads of France and how to bake them in your kitchen_
1/2 c. butter, room temperature
1/2 c. sugar
1 c. yellow cornmeal
2 eggs, room temperature
1 t. salt
1-1/2 c. all-purpose flour, approximately
Preheat oven to 375 degrees Fahrenheit. Grease one large baking sheet, or you may
use a nonstick sheet.
In a large mixing bowl, stir the butter into a soft mass. Slowly add the sugar,
and blend together. Add cornmeal, eggs, and salt; beat until smooth. Add 1-1/4 c.
flour. The mixture will be soft and slightly moist but can be rolled flat with a
rolling pin to a thickness of approximately 1/4" (if the dough is too sticky for
rolling, add 1/4 c. more flour, blending it in with the hands and flatten the
dough again with the pin).
Use a 1-1/2" round cookie cutter to cut about 48 pieces. Reassemble the scraps, roll
again, and cut. Repeat as often as necessary. Place the rounds close together on the
baking sheet since they do not rise and spread, but do not allow them to touch.
Place baking sheet in center of preheated oven. Watch the rounds closely toward the
end of the baking period because they tend to brown very quickly. If the pieces at
the outer edge of the sheet brown too quickly, either remove them if they are done
(slightly browned on the bottom) or rearrange them to the center of the sheet and
push the lighter biscuits to the outer edge of the sheet.
Remove from the oven and cool on metal rack.
NOTE: These biscuits are delicious served warm, but equally good frozen and warmed
later. Be warned that they tend to disappear quickly, so you may not have any left
over for freezing purposes!
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