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Cheesy Cornmeal Biscuit Twists

1-1/2 cups all-purpose flour
1/2 cup yellow corn meal
1/2 cup finely shredded or grated cheese
1 Tbsp. baking powder
2 Tbsp. chopped parsley or Italian parsley (optional)
1/4 tsp. salt
1/2 cup cold butter, cut in chunks
2/3 cup milk

   The only thing better than a baking powder biscuit made from scratch is one of these slightly crunchy, savory biscuit twists. Just right as an everyday partner for soup or for more special occasions, this biscuit with a twist really pleases. You can make several batches for a party—each with a different cheese. Choose Parmesan, Gorgonzola, Cheddar, Monterey Jack, Asiago, or even blue cheese. Don’t count on any leftovers.

   Preheat oven to 450 degrees. In large bowl, stir together flour, corn meal, cheese, baking powder, parsley, and salt. Add butter chunks and cut in with a pastry blender or two knives until mixture resembles coarse crumbs. Gradually add milk to flour mixture, stirring with a fork, spoon, or fingers until just moistened. Gather dough into a ball and turn out onto lightly floured surface. Knead 12 times. Roll or pat out to a rectangle about 8 by 10 inches. Cut lengthwise in 1-inch strips (a pizza cutter is handy for this, if you have one), then cut strips crosswise in half. Gently twist each strip and arrange on greased baking sheet. Bake until browned, about 10 to 14 minutes (time and browning will vary with the type of cheese used). Serve hot. Makes 16 twists.

 

 


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