CHEDDAR BISCUIT CRUST
Instructions:
- 1 cup all-purpose flour
- 1⁄3 cup shredded sharp Cheddar cheese
- 1⁄4 cup yellow cornmeal
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3 tablespoons cold butter or margarine
- 1⁄2 cup milk
- In a medium bowl, mix 1 cup all-purpose flour, 1⁄3 cup shredded sharp Cheddar cheese, 1⁄4 cup yellow cornmeal, 2 teaspoons baking powder, and 1⁄2 teaspoon salt.With pastry blender or 2 knives used scissor-fashion, cut in 3 tablespoons cold butter or margarine until mixture resembles coarse crumbs.
- Stir in 1⁄2 cup milk; quickly mix just until a soft dough forms and leaves side of bowl.
- Turn dough onto lightly floured surface; gently knead about 5 strokes to mix thoroughly.
- With floured rolling pin, roll dough into a round 1 inch larger in diameter than top of casserole.