2 2/3 c All-purpose flour
1 1/2 c Cake and pastry flour
1 1/2 c Cornmeal
2/3 c Granulated sugar
4 tb Baking powder
2 ts Salt
1/2 c Shortening
3 Eggs; slightly beaten
3/4 c Milk
1/2 c Water
Recipe by: Oliver’s Restaurant 2433 Yonge St.Toronto Blend dry ingredients in a large bowl. Cut in shortening with a pastry blender until mixture is the texture of coarse meal. Blend eggs, milk and water. Stir into dry ingredients and combine until moistened and a soft dough forms. Turn dough out on a heavily floured surface. Pat or roll to a 1-inch thickness. Cut into 3 1/2 to 4-inch rounds. Transfer to lightly
greased baking sheets and bake in a 375 oven for 15 to 20 minutes or until done. Makes 2 dozen biscuits. From: Pastry chef Ian Gallacher Oliver’s Restaurant 2433 Yonge St., Toronto Canada —–