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Corn Rye Biscuits

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  All purpose flour 1 Cup (16 tbs)
  Rye flour 1⁄3 Cup (5.33 tbs)
  Cornmeal 1⁄4 Cup (4 tbs)
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Caraway seed 1⁄2 Teaspoon
  Shortening 1⁄4 Cup (4 tbs)
  Milk 2⁄3 Cup (10.67 tbs)
  Cornmeal 4 Tablespoon

Stir together flours, 1/4 cup cornmeal, baking powder, salt, sugar, and caraway seed.
Cut in shortening till mixture resembles coarse crumbs.
Make a well in the center; add milk all at once.
Stir quickly with fork just till dough follows fork around bowl.
Turn onto lightly floured surface (dough should be soft).
Knead gently 10 to 12 strokes.
Roll or pat dough to 1/2-inch thickness.
Cut dough with a floured 2 1/2-'mch biscuit cutter.
Dip tops and bottoms of biscuits in cornmeal.
Place on greased baking sheet; bake in 450° oven 12 to 14 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1496 Calories from Fat 548

% Daily Value*

Total Fat 62 g95.7%

Saturated Fat 16.4 g82.2%

Trans Fat 6.7 g

Cholesterol 15.1 mg5%

Sodium 2253.5 mg93.9%

Total Carbohydrates 211 g70.3%

Dietary Fiber 19.3 g77.4%

Sugars 11.8 g

Protein 31 g62.3%

Vitamin A 3.4% Vitamin C 0.88%

Calcium 133.7% Iron 75.7%

*Based on a 2000 Calorie diet

Corn Rye Biscuits Recipe