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In a bowl stir together the flour, 1/4 cup of the cornmeal, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the half-and-half and stir the mixture until it just forms a sticky dough. Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2 inch thick. Cut out 6 rounds with a 2 1/2-inch cutter dipped in flour and transfer them to an ungreased baking sheet. Sprinkle the remaining 1 teaspoon cornmeal over the tops of the rounds and bake the biscuits in the middle of a preheated 450°F. oven for 12 to 14 minutes, or until they are golden. Makes 6 biscuits. Gourmet September 1990
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|Serving Size: 1 Serving (744g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 666 (56%)|
|Amt Per Serving||% DV|
|Total Fat 74g||99 %|
|Saturated Fat 45.6g||228 %|
|Monounsaturated Fat 21.2g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 235mg||72 %|
|Sodium 2004.2mg||69 %|
|Potassium 961.4mg||25 %|
|Total Carbohydrate 105.8g||31 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 102.9g|
|Protein 28.2g||40 %|
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Calories per serving: 1189
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