Unleavened Cornmeal Biscuits

Unleavened Cornmeal Biscuits

An unleavened (flat) biscuit made with flour, cornmeal and egg

Yield: 

4 servings (number of biscuits varies, depending on size)

Ingredients: 

1 cup flour
1/2 cup cornmeal
1/2 teaspoon salt
1/4 cup (1/2 stick) butter
1 egg, beaten
milk, to make a kneadable dough (a couple tablespoons)

Instructions: 

1. Combine flour, cornmeal, and salt. Cut in butter. Stir in egg.

2. Use hands to knead dough, and gradually add enough milk (a couple tablespoons) to make a kneadable dough.

3. On a lightly floured surface, roll dough into a rectangle or square, about 1/4 to 1/2-inch thick. Use a pizza cutter or butter knife to cut into squares.

4. Place shapes on a lightly greased cookie sheet. Bake at 425 degrees for 8-10 minutes, until lightly browned. Serve hot with gravy, or cool on wire racks and store in an air-tight container.

Unleavened cornmeal biscuits
Preparation Time: 

20 minutes

Cooking Time: 

8-10 minutes

Tammy's Review: 

This is a delicious unleavened cornmeal biscuit. I like to break the biscuits before topping with sausage, hamburger, or chicken gravy. It makes a yummy "unleavened" meal! :) My rating: 9/10.

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