From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
See Also: Breads
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve these with any soup and salad. Makes about 12 if using a corn stick pan. If you do not have a special corn stick pan, shape into long "biscuits".
1 cup unbleached all purpose flour
Preheat oven to 425 degrees. In food processor with steel chopping blade in place, whirl the flour, baking powder, salt, sugar and corn meal to blend well. Add peanut butter and whirl to cut the peanut butter into the flour mixture. Add egg and milk only until dry ingredients are moistened, do not overmix. (If not using a corn stick pan, you will need to add about 2-3 tablespoons more flour to shape them into biscuit sticks on a baking sheet) If using corn stick pans, lightly oil and fill about 2/3 full. Bake 12-15 minutes.
Recipe created 2007-01-01.