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.