Bulgar biscuits

Yield: 1 Servings

Measure Ingredient
3 cups Flour
3 cups Whole wheat flour
2 cups Bulgur wheat
1 cup Corn meal
1½ \N Instant non-fat milk
3 cups Chicken broth
\N \N 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 ¼" 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.

Posted to Bread-bakers Digest by Marg aka MEMAW <maf@...> on Mar 29, 1998

Similar recipes