Anise Biscuits
- 1 1/3 cups all-purpose flour
- 1/3 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 to 3/4 teaspoon aniseed, crushed
- 1/2 cup milk
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 2 large eggs
- 1/2 teaspoon vanilla extract
In a large bowl, mix flour cornmeal, sugar, baking powder, salt
and aniseed. In a small bowl, beat milk, water, oil, eggs and
vanilla extract until blended. Add egg mixture to flour mixture.
Stir just until dry ingredients are evenly moistened. Spoon
batter in 14 equal mounds on greased baking sheets, spacing
mounds 2 inches apart. Bake at 375 degrees F until biscuits
are firm to the touch and lightly browned (about 20 minutes.
Serve warm or cool.
Baking Powder Biscuits
- 2 cups all-purpose flour, sifted
- 4 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 cup shortening
- 1 egg, unbeaten
- 2/3 cup milk
Sift flour, baking powder, salt, sugar and cream of tartar
into a bowl. Add shortening to flour mixture and blend together
until cornmeal consistency. Pour milk into flour mixture slowly;
add egg. Stir to stiff dough; knead 5 times. Roll to 1/2 inch
thickness. Cut and bake on cookie sheet 10 to 15 minutes at
450 degrees F.
Serve with butter, hot from the oven. These can be frozen
on cookie sheet. When frozen, store in a closed plastic bag
in the freezer. When ready to bake, take out desired amount,
and let thaw at room temperature before baking.
Variations
Add 1/2 cup raisins or currants to batter.
Add 1/4 teaspoon almond extract or 1/2 teaspoon vanilla extract
with the liquid ingredients.
Add 1/4 cup shredded cheese.
Remarks
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