Ingredients & Directions
3 c Flour
3 c Whole wheat flour
2 c Bulgur wheat
1 c Corn meal
1 1/2 Instant non-fat milk
3 c Chicken broth
Milk
Contributed by Sandra Strassman-Sundy
Mix flours, bulgur wheat, corn meal, and instant milk. Add 2 cups broth;
mix well with hands until dough gets stiff. Add more broth as necessary. On
lightly floured surface with floured rolling pin, roll dough to 1/4″
thickness. Cut out biscuits. Place on ungreased baking sheet. Brush each
lightly with milk. Bake at 300 for 45 minutes. Turn off oven; leave
biscuits in oven overnight.
Yields
1 Servings
