1 1/3 cups all-purpose flour
1/3 cup yellow cornmeal
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 to 3/4 teaspoon anise seed, crushed
1/2 cup milk
2 tablespoons water
2 tablespoons vegetable oil
2 large eggs
1/2 teaspoon 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 evenly moistened.
Spoon batter in 14 equal mounds on greased baking sheets, spacing mounds 2 inches apart.
Bake at 375 degrees F until biscuits are firm to the touch and lightly browned (about 20 minutes.
Serve warm or cool.
Other Southwestern bread recipes you may like...
Casa Vieja Roman Bread
Sweet Potato or Pumpkin Fry Bread
Pan Dulce Conchas
Southwestern Bread Recipes
Mexican Bread Recipes
Southwestern Recipes Index