1½ cups sifted enriched flour
1 Tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon salt
½ teaspoon soda
½ cup corn meal
¼ cup shortening
1 slightly beaten egg
3/4 cup dairy sour cream
1 Tablespoon sesame seed
2 Tablespoons butter or margarine
Sift together first 5 ingredients; stir in corn meal.
Cut in shortening till mixture resembles coarse crumbs.
Back:
Add egg and sour cream; mix just till dough follows
fork around bowl. Turn out on lightly floured surface;
knead gently ½ minute. Roll or pat to about ¼ inch and
cut with floured 2⅔ inch biscuit cutter. Crease just
off center with back of knife; fold over so top over-
laps. Seal edges. In skillet, lightly brown sesame
seed in butter; brush over biscuits. Bake on ungreased
cookie sheet in hot oven (425°) 10 min. or until done.
Makes about 2 dozen.
(Eura Lee Armstrong, Fort Worth, Texas)
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# Dixie Corn-meal Biscuits
## Ingredients
- 1 1/2 cups sifted enriched flour
- 1 Tbsp sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp soda
- 1/2 cup corn meal
- 1/4 cup shortening
- 1 slightly beaten egg
- 3/4 cup dairy sour cream
- 1 Tbsp sesame seed
- 2 Tbsp butter or margarine
## Instructions
1. Sift together first 5 ingredients; stir in corn meal.
2. Cut in shortening till mixture resembles coarse crumbs.
3. Add egg and sour cream; mix just till dough follows fork around bowl.
4. Turn out on lightly floured surface; knead gently 1/2 minute.
5. Roll or pat to about 1/4 inch and cut with floured 2 1/2 inch biscuit cutter.
6. Crease just off center with back of knife; fold over so top overlaps. Seal edges.
7. In skillet, lightly brown sesame seed in butter; brush over biscuits.
8. Bake on ungreased cookie sheet in hot oven (425°) 10 min. or until done.
9. Makes about 2 dozen.
