Monday, June 20, 2011

Cheese-Filled Cornmeal Biscuits

1-1/2 cups flour
1/2 cup  cornmeal
1 Tbsp. Baking Powder
1/2 tsp.  salt
1/3 cup cold shortening
1/2 cup  Sour Cream
1/2 cup milk
4 oz.  (1/2 of 8-oz. pkg.) Colby & Monterey Jack Cheese, cut into 12 cubes
HEAT oven to 450°F.
MIX first 4 ingredients in large bowl until well blended. Cut in shortening with pastry blender or 2 knives or until mixture resembles coarse crumbs. Mix sour cream and milk. Add to flour mixture; stir with fork just until mixture forms soft dough. (Do not overmix.)
KNEAD on lightly floured baking sheet 10 times or until smooth. Pat or roll out dough to 12x8-inch rectangle. Cut into 12 (4x2-inch) rectangles with pizza wheel. Place 1 cheese cube about 3/4 inch from edge of 1 short side of each rectangle. Brush edges of dough with water; fold dough over cheese to form 2-inch square. Firmly pinch edges of dough together to seal. Arrange evenly on baking sheet.
BAKE 12 to 15 min. or until lightly browned.

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