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 aniseed, 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 aniseed.
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.
