Oklahoma Cornmeal Rollsbreads 1 1/2 cup all-purpose flour 3/4 cup cornmeal 1 tablespoon baking powder 1/4 teaspoon baking soda 1 teaspoon sugar 1 teaspoon salt 2 tablespoon shortening 1 egg, beaten 1 cup buttermilk Shift together dry ingredients. Cut in shortening until mixture resembles coarse meal. Add egg and buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times. Roll dough to 1/4 inch thickness; cut into 2 1/2 inch circles. Make a crease across each circle, and fold one half over. Gently press edges to seal. Place on a greased baking sheet. Bake at 450 degrees for 15 minutes or until lightly browned. |
