Blue Cornmeal Biscuits

These are quick and easy. Preheat oven to 400’F. Line a tray with parchment paper. Then mix:

1/2 cup blue cornmeal, finely ground
1/2 white whole wheat flour
1 teaspoon baking powder
3/4 cup half-and-half

My dough was moist so I added additional white whole wheat flour. I put some flour on the counter before rolling out the dough rather thin with a rolling pin. I cut the dough with a cookie cutter shaped like the state of New Mexico. I baked the biscuits for about 10 minutes and served them with strawberry jam.

For a richer biscuit, use cream instead of half-and-half. To avoid a sticky dough, you could also try refrigerating the dough before rolling it out.

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Terimuso means friend in the lingua franca of Mali, West Africa. My poems reflect the many homelands of my childhood. My dad snapped the header photo to this blog in Casablanca, Morocco, as we were en route to Montpellier, France. This photo—with me in a red dress, holding my mom's hand—foreshadows the themes I explore in poetry: light and dark, East and West, mother and child. In this blog I juxtapose early and recent poems, stringing them together as they come to mind or as one theme suggests another. I invite you to accompany me on the journey.

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