1 1/2 c Unbleached all-purpose flour
1 1/2 c Whole-wheat flour
1/2 c Cornmeal
2 tb Nonfat dry milk powder
1 ts Ground cinnamon
1 ts Ground nutmeg
1 1/2 ts Ground allspice
1 Egg, slightly beaten
1 c Water (use 1 to 1-1/4 cups
-water)
Stir together flours, cornmeal, dry milk powder, cinnamon, nutmeg and
allspice in a large bowl. Add egg, then begin adding water gradually,
stirring with a wooden spoon. Add just enough water to produce a very stiff
dough. If you add too much water and dough is no longer stiff, add a little
more flour. Knead the dough with your hands to create a smooth texture.
Preheat oven to 350?F. Roll out dough 1/4 inch thick. (It helps if the top
and bottom of the dough are lightly floured.) Use a cookie cutter to cut
out biscuits. Place biscuits about 1/2 inch apart on lightly greased cookie
sheets. Bake for about 45 minutes to 1 hour. The biscuits should be lightly
browned and should not be moist inside. Turn off oven and leave biscuits
inside without opening oven door for 5 hours, or overnight, to let them
harden. Store in an airtight container. Yield: About 4 dozen (3-by-1-inch)
biscuits.
This recipe appeared in the St. Louis Post-Dispatch on Dec. 14, 1996. The
recipe is from “
Yields
48 Servings