These biscuit bowls can be 4 t Baking powder
-stored at room temperature 3/4 t Paprika
-in an airtight 3/4 t Salt
Container for up to 2 days. 2/3 c Cold butter, cut in pieces
– Fill them with chunky 1 1/4 c Milk
-chili. 1 ea Egg, lightly beaten
2 1/4 c Flour Cornmeal
1 1/4 c Cornmeal
Cover bottoms and sides of six 1 cup ovenproof bowls or souffle dishes
smoothly with foil. Generously grease foil. Place bowls upside down
on lighly 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. Mould to bowl
shape. Turn upright and flut edges. Place pastry covered bowls
upside down on baking sheet. Brush with egg and sprinkle with
cornmeal. Bake in 425F 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. Makes 6 biscuit bowls. Origin: Canadian Living,
November 1989. Shared by: Sharon Stevens
Yields
6 servings
