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Prep Time
5 mins
Total Time
25 mins
Serves
12

Ingredients

1 1/2 cups
all-purpose flour
375 mL
1/2 cup
cornmeal
125 mL
2 tsp
baking powder
10 mL
1/4 tsp
salt
1 mL
1/3 cup
cold butter, cut into cubes
75 mL
1 cup
milk
250 mL

Method

Step 1

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

In bowl, whisk together flour, cornmeal, baking powder and salt. Use pastry-blender or 2 knives to cut butter into flour mixture until pea-sized crumbles form. Drizzle in milk while using a fork to stir just until flour mixture is moistened and dough holds together when pinched.

Step 3

Transfer dough to lightly floured work surface and pat into 3/4-in. (2-cm) thick disc. Cut dough into rounds with 2-in. (5-cm) cookie-cutter. Place cut-outs on lined baking sheet.

Step 4

Bake 15 min., or until puffed and golden.

Tips

Mix 2 tsp (10 mL) finely chopped fresh rosemary, thyme or sage or 1/2 cup (125 mL) grated Cheddar cheese into flour mixture before mixing in milk.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Breakfast Safeway

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/12 of the recipe):
Calories:
130
Saturated Fat:
3 g
Carbs:
18 g
Fibre:
1 g
Cholesterol:
15 mg
Protein:
3 g
Sodium:
140 mg
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