Cornmeal Biscuit Bowls

These biscuit bowls can be stored at room temperature in an airtight
container for up to 2 days. Fill them with chunky chili.

cornmeal

Cover bottoms and sides of six 1 cup ovenproof bowls or souffle dishes
smoothly with foil. Generously grease foil. Place bowls upside down on
lighly greased baking sheet. In large bowl, mix together
flour,cornmeal, baking powder, paprika and salt. Using pastry blender
or 2 knives, cut in butter until mixture resembles coarse crumbs. Add
milk all at once. Stir with fork to form soft dough. Turn out onto
lightly floured surface and knead gently 10 times. Divide dough
equally into 6 pieces and shape into balls; roll out each ball into 8
inch circle. Lay circle of dough over prepared bowl. Mould to bowl
shape. Turn upright and flut edges. Place pastry covered bowls upside
down on baking sheet. Brush with egg and sprinkle with cornmeal.
Bake in 425 F oven for 25-30 minutes or until golden and crisp. Let
cool on rack until firm, about 20 minutes. Turn bowls over and loosen
edges. Holding loose ends of foil, lift bowl away from biscuit. Let
cool completely. Reheat, if desired, before filling with chili.
Makes 6 biscuit bowls.