Spoon Bread & Beaten Biscuits

SPOON BREAD
Bring 2 quarts water to a boil
Mix dry ingredients together and add - along with butter
beating with electric mixer until it bubbles:
3 cups cornmeal
1/2 cup flour
2 tsp salt
1/2 cup sugar
1/2 cup butter
Turn off heat and let stand covered
When cool, add
4 eggs
3 cups whole milk
4 tsp baking powder
Beat with electric mixer until smooth.
Bake 350 - in greased casserole - uncovered
2 - 2 1/2 hours

BEATEN BISCUITS

2 c AP flour
1 tsp salt
1/2 c (1 stick) butter, cut into pieces
1/2 c ice water

Preheat oven to 350F
rack in center position
With metal blade in place, add flour and salt - pulse twice
Add butter and process until mixture is like cornmeal
With machine running, pour ice water thru feed tube in steady stream
Process until ball forms then process for an additional two minutes
Remove dough and roll on light floured surface in to rectangle 1/8 in thick
Fold dough in half to make 2 layers.
Cut through both layers with a 1 1/2in round cutter
Place bisquits on ungreased cookie sheet
Bake 25-30 min or until golden brown
Remove, split bisquits immediately.
If centers are soft - return to oven for 3-4 minutes
Makes 36 biscuits (72 when split)

Traditional shaping
roll to 1/4-in cut with round cutter
prick 2 or 3 times with a fork
bake as directed - do not split
or
pinch off dough the size of a walnut and keep tucking ends under to make a smooth ball
flatten slightly and prick with fork
bake as directed