3 1/2 c All-purpour flour
2 c Whole-wheat flour
1 c Rye flour
1 c Cornmeal
2 c Cracked wheat; (bulgur)
1/2 c Non-fat dry milk powder
4 ts Salt
2 c Chicken stock
1/4 oz Active dry yeast; (one
-package)
1 Egg
1 tb Milk
Heat oven 300 F. Combine, in a big bowl, flours, cornmeal, milk powder and
salt. Dissolve yeast in1/4 cup lukewarm water; let it sit for a few
minutes, until it bubbles. Add the chicken broth to the yeast mixture. Mix
well. Add the liquid to the dry ingredients. Knead about 3 min. The dough
should be stiff. Flour a board with cornmeal and roll out the dough to a
thickness of 1/4 inch. Cut out biscuits with a cookie cutter and place on
ungreased cookie sheets. Mix the egg and milk and use to brush tops of
biscuits (for shine). Bake at 300 F for 45 min. Turn off the heat and leave
biscuits in the oven overnight. This will make the biscuits bone-hard. Hope
Brandy likes these.
Yields
1 Servings