Recipe: Cornmeal Biscuits with Cilantro and Chile

CORNMEAL BISCUITS WITH CILANTRO AND CHILE

1 1/2 cups all-purpose flour
1/2 cup cornmeal
4 teaspoons baking powder
1 tablespoon chile powder (or to taste)
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup butter or other shortening
2/3 cup milk
1/4 cup chopped cilantro (optional)

Preheat oven to 450 degrees F. Lightly grease a cookie sheet, or line it with baking parchment.

In a mixing bowl, combine the flour, cornmeal, baking powder, chili powder, salt and sugar. Using a pastry blender, two knives or your hands, cut or rub in the butter until the mixture is pebbly, with bits about the size of peas. Add the milk and cilantro (if using), and stir just until a dough forms.

Gather the dough with your hands, and knead it once or twice. Divide it into two pieces. Press one piece out on a lightly floured work surface to a thickness of about 3/4 inch, and cut into rounds with a 2- 1/2-inch biscuit cutter or the floured rim of a drinking glass. Repeat with remaining dough. Gather any scraps, press out and cut more biscuits. Place the biscuits on the prepared sheet.

Bake for 10 to 12 minutes, until risen and golden. Serve warm or at room temperature.

Makes 10 to 12 biscuits
Source: Modern Caribbean Cuisine by Wendy Rahamut