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° F until biscuits are firm to the touch and lightly browned about 20 minutes.
Serve warm or cool.Servings: