Recipes from Mexico :: Mexican Tortillas and Breads
1 1/3 (one and one-third) c. flour
1/3 c. yellow cornmeal
2 Tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 to 3/4 tsp. anise seed, crushed
1/2 c. milk
2 Tbsp. water
2 Tbsp. canola (or other vegetable) oil
2 large eggs
1/2 tsp. vanilla extract
In a large bowl, mix flour cornmeal, sugar, baking powder, salt and anise seed. In a small bowl, beat milk, water, oil, eggs and vanilla extract until blended. Add egg mixture to flour mixture. Stir just until dry ingredients are in an even way moistened.
Spoon batter in 14 equal mounds on greased baking sheets, spacing mounds 2 in. apart. Bake at 375 degrees fahrenheit until biscuits are firm to the touch and lightly browned (about 20 mins. Serve warm or cool.
