Italian Herb Biscuit Loaf

Makes 8 servings

1-1/2	cups all-purpose flour
1/4	cup grated Parmesan cheese
2	tablespoons cornmeal
2	teaspoons baking powder
1/2	teaspoon salt
1/4	cup (1/2 stick) butter
2	eggs
1/2	cup whipping cream
3/4	teaspoon dried basil
3/4	teaspoon dried oregano leaves
1/8	teaspoon garlic powder
	Additional Parmesan cheese (optional)

Preheat oven to 425°F. Spray large baking sheet with nonstick cooking spray; set aside.
Combine flour, 1/4 cup cheese, cornmeal, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Beat eggs in medium bowl. Add cream, basil, oregano and garlic powder; beat until well blended. Add cream mixture to flour mixture; stir until mixture forms ball.
Turn out dough onto well-floured surface. Knead 10 to 12 times; place on prepared baking sheet. Roll or pat dough into 7-inch round, about 1 inch thick. Score top of dough into 8 wedges with tip of sharp knife; do not cut completely through dough. Sprinkle with additional cheese, if desired.
Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool on baking sheet on wire rack 10 minutes. Serve warm.

Starch	1-1/2
Fat	2-1/2

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Italian Herb Biscuit Loaf