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This morning my mom made these biscuits for my dad to celebrate Father's Day! Biscuits and poached eggs topped with a thin slice of white American cheese make for a great breakfast! I came down and looked through the oven window in great anticipation until my mom told me they were cornmeal, wheat, and flax biscuits...!
I was definitely suspicious! Yet my suspicions were unfounded. These biscuits were amazing! They were light and flaky just like a biscuit should be. They have a hearty flavor from the cornmeal, wheat flour and flax, but retain the lightness because of the white flour.
In honor of the new biscuit recipe which I initially misjudged, here's "You Don't Know Me" sung by Ray Charles.
CORNMEAL BISCUITS
1/4 cup cornmeal
1/4 cup wheat flour
1 1/2 cups white flour
3 tablespoons ground flax
1 tablespoon sugar
1 tablespoon baking powder, aluminum free/low salt
1/2 tsp Kosher salt
1/2 cup butter, Land O'Lakes
3/4 cup plus 1-2 tablespoons milk
Preheat oven to 450 degrees.
Stir together cornmeal, flours, ground flax, sugar, baking powder, and salt. Cut butter into cornmeal mixture with a pastry blender until texture is crumbly.
Stir in milk with a fork. Dough will be soft and sticky.
Put 2 tablespoons additional white flour on a clean surface. Dump sticky dough out onto floured surface then knead dough very lightly 10 times. Pat dough into a square so that the dough is about half-inch high. Cut with a knife into 16 small squares.
Place on ungreased baking sheet and bake for 9-12 minutes. Check to make sure they do not bake too long. Biscuits should be slightly moist.
