"Cindy Hamilton" > wrote in message
.. .
> In article >,
> Ophelia > wrote:
>>
>>
>>"Cindy Hamilton" > wrote in message
...
>>> In article >,
>>> Ophelia > wrote:
>>>>
>>>>
> wrote in message
...
>>>>> On Monday, January 20, 2014 5:48:22 PM UTC-6, jmcquown wrote:
>>>>>>
>>>>>> On 1/20/2014 6:37 PM, wrote:
>>>>>>
>>>>>>
>>>>>> > Why would you think self-rising cornmeal would contain flour?? It
>>>>>> > contains
>>>>>> > leavener(s) as does self-rising flour. Self-rising flour doesn't
>>>>>> > contain
>>>>>> > cornmeal and self-rising cornmeal doesn't contain flour.
>>>>>> >
>>>>>>
>>>>>> Agreed, I've never seen self-rising cornmeal that contained flour.
>>>>>> Just
>>>>>> leavenings. I don't buy self-rising anything. I'm capable enough to
>>>>>> add baking powder and salt.
>>>>>>
>>>>>>
>>>>>> Jill
>>>>>>
>>>>>>
>>>>> I'm a lazy turd; I buy self-rising flour (even though I am NOT a
>>>>> baker)
>>>>> and self-rising cornmeal.
>>>>
>>>>If you don't bake, what do you use it for?
>>>
>>> I can't speak for itsjoannotjoann. I'm not a baker, but I do bake
>>> occasionally. Just couple of months ago, I made U.S. biscuits. Perhaps
>>> I'll do it again next month.
>>
>>With cornmeal? I am collecting recipes because it is so new, so please
>>would you share?
>
> No, not with cornmeal. They are basically an unsweetened scone.
>
> This is similar to my recipe (although I seem to recall 6-8 tablespoons
> of shortening):
>
> http://allrecipes.com/recipe/moms-ba...wder-biscuits/
>
> I use butter to make them short, rather than partially hydrogenated
> vegetable shortening, which is what most people (Hi, Bryan!) think
> of when they see the word "shortening".
>
> Although I really think it's all about the technique. I barely
> mix them; there's still plenty of butter lumps when I roll them
> out. I'm pretty sure you could use self-raising flour, butter,
> and milk and get good results. There are several videos on
> youtube.
>
> We like them with jam. My husband likes them with butter as well
> (really, his fondness for dietary fats knows no bounds). Last time
> we ladled chicken stew over them.

) I often leave lumps of butter if I am using it in pastry)


--
http://www.helpforheroes.org.uk/shop/