Recipe: Cornmeal Biscuit Bowls

CORNMEAL BISCUIT BOWLS

2 1/4 cups flour
1 1/4 cups cornmeal
4 teaspoons baking powder
3/4 teaspoon paprika
3/4 teaspoon salt
2/3 cup cold butter, cut in pieces
1 1/4 cups milk
1 egg, lightly beaten
additional cornmeal (for sprinkling)

Preheat oven to 425 degrees F. Cover bottoms and sides of six 1 cup ovenproof bowls or souffle dishes smoothly with foil. Generously grease foil. Place bowls upside down on lightly greased baking sheet.

In large bowl, mix together flour, cornmeal, baking powder, paprika, and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add milk all at once. Stir with fork to form soft dough. Turn out onto lightly floured surface and knead gently 10 times.

Divide dough equally into 6 pieces and shape into balls; roll out each ball into 8 inch circle. Lay circle of dough over prepared bowl. Mold to bowl shape. Turn upright and flute edges.

Place pastry covered bowls upside down on baking sheet. Brush with egg and sprinkle with cornmeal.

Bake in 425 degree F oven for 25-30 minutes or until golden and crisp. Let cool on rack until firm, about 20 minutes.

Turn bowls over and loosen edges. Holding loose ends of foil, lift bowl away from biscuit. Let cool completely. Reheat, if desired, before filling with chili.

May be stored at room temperature in an airtight container for up to 2 days.

Makes 6 biscuit bowls
Adapted from source: Canadian Living Magazine, November 1989