Corn Sandwich Biscuits

If only all my mess ups turned out this good! I was trying for a gluten free corn wrap. I got these instead. I must say I like these better!

Corn Sandwich Biscuits

Ingredients:

½ cup Fine Corn Meal
½ cup Amaranth Flour
½ cup Tapioca Starch
½ cup Corn Starch
1 tsp Baking Powder
1 tsp Salt
½ cup Vegetable Shortening
¾ cup Water, (approximately)
1 Egg


Procedure:

1. Sift dry ingredients together in a large bowl.

2. Using a pastry cutter, cut vegetable shortening into dry ingredients until thoroughly mixed.

3. Slowly add water until dough is soft and slightly sticky. Knead with a fork or hands until dough is smooth.

4. Add egg. Mix with fork until fully mixed. Dough will be very sticky and thick.

5. Spoon approximately 1/3 cup at a time into a dry non-stick frying pan or griddle over medium heat. Use your turner to form into a circle about the size of a regular hamburger bun.

6. Cook first side until golden brown. Flip biscuit and brown the other side. Should take about 3 to 5 minutes per side.

7. Remove from heat and allow to cool for 3 to 5 minutes.

8. Using butter knife, slice biscuits in half similar to an English muffin.

9. Place your favorite sandwich ingredients on the bottom half and top with the top half.

10. Enjoy!

Quick and Easy “Baked Beans”

Ingredients:

2 – 15.5 oz. cans Beans, drained
½ cup Brown Sugar, packed
¼ cup Molasses
2 tbsp minced Dried Onions
2 tbsp Apple Cider Vinegar
2 tsp Ground Mustard
¼ tsp Ground Ginger
¼ tsp Ground Black Pepper
1 tbsp Water
2 tbsp Ketchup
1 tsp White Rice Flour

Procedure:

1. Combine ingredients in medium saucepan.

2. Cook over medium heat, stirring frequently, until beans are done.

Makes approximately 4 servings