Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c All-purpose flour
3/4 c Coarse cornmeal
4 ts Baking powder
1 t Salt
1/4 ts Baking soda
4 tb Solid vegetable shortening
1 Egg
3/4 c Buttermilk
Preheat the oven to 450 degrees F.
In a bowl sift the dry ingredients. Cut in the
shortening. Beat the egg slightly with the milk and
add to the dry ingredients.
Toss on a floured board; knead slightly. Roll
1/2-inch thick and cut with a large (3-inch) biscuit
cutter. With the back of a knife, make a crease just
off center on each round. Brush with butter, and fold
the smaller part over, like Parker House rolls. Press
the fold gently. Bake in the hot oven for 12 to 15
minutes.
Serve hot.
Yield: about 8 rolls.
From: NANNY'S TEXAS TABLE - TEXAS COUNTRY COOKING AT
THE HOUGHTON RANCH by Larry Ross, Simon and Schuster,
New York. 1987. ISBN 0-671-62534-9 Shared by: Karin
Brewer, Cooking Echo, 4/93
