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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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