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Ingredients
- 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 lowfat milk pwdr
- 4 tsp Salt
- 2 c. Chicken stock
- 1/4 ounce Active dry yeast, (one package)
- 1 x Egg
- 1 Tbsp. Lowfat milk
Directions
- Heat oven 300 F. Combine, in a big bowl, flours, cornmeal, lowfat milk pwdr and salt. Dissolve yeast in1/4 c. lukewarm water; let it sit for a few min, till it bubbles. Add in the chicken broth to the yeast mix. Mix well. Add in the liquid to the dry ingredients. Knead about 3 minutes. 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 lowfat milk and use to brush tops of biscuits (for shine). Bake at 300 F for 45 minutes. Turn off the heat and leave biscuits in the oven overnight. This will make the biscuits bone-hard. Hope Brandy likes these.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 947g | |
| Calories 1112 | |
| Calories from Fat 87 | 8% |
| Total Fat 10.06g | 13% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 189mg | 63% |
| Sodium 10203mg | 425% |
| Potassium 1386mg | 40% |
| Total Carbs 216.53g | 58% |
| Dietary Fiber 24.6g | 82% |
| Sugars 10.77g | 7% |
| Protein 38.6g | 62% |
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