Ingredients:
Directions:
3/4 cup milk
1/2 cup cornmeal
3 tsp baking powder
1/2 cup shredded cheddar cheese
1 cup of flour
1/4 tsp salt
3 tbsp margarine
Heat milk in a small saucepan until bubbles appear around the edge, but do not boil. Stir in cornmeal. Cool. Sift 1 cup of flour, baking powder and salt into a medium size bowl. Cut in the margarine into the above flour mixture until it becomes crumbly. Stir in the cheese and the milk-cornmeal mixture until the dough is smooth. Turn the dough out onto a lightly floured surface. Knead the dough 5 times. Pat the dought out into a circle 2 inches smaller in diameter than the top of the baking dish. Cut it into 6 wedges and place the wedges on top of the Chicken Pot Pie and cook for 15 minutes in a 425 degree oven.
Preparation Time:
20 Minutes
Set oven at:
425 Degrees
Cornmeal Cheese Biscuits
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From the Kitchen of:
