2 1/4 c Flour
1 1/4 c Cornmeal
4 ts Baking powder
3/4 ts Paprika
3/4 ts Salt
2/3 c Cold butter, cut in pieces
1 1/4 c Milk
1 Egg, lightly beaten
These biscuit bowls can be stored at room temperature in an airtight
container for up to 2 days. Fill them with chunky chili.
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 425 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. Makes 6 biscuit bowls.
Origin: Canadian Living, November 1989. Shared by: Sharon Stevens
From
Yields
6 Servings
