To make them a great accompaniment to a barbecue, add 1/2 teaspoon or more of red pepper flakes to the dry ingredients-that'll be sure to spice things up.
Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, Published by Running Press. All rights reserved.
Makes about 12 biscuits
1/4 cup rye flour
3/4 cup unbleached white flour
1 cup cornmeal
1/2 teaspoon salt
3/4 teaspoon baking soda
1/4 cup shortening, chilled and diced
2 eggs, lightly beaten
3/4 cup milk
1. Preheat the oven to 425 degrees F. Lightly oil a baking sheet or line it with parchment paper.
2. Place the flours, cornmeal, salt, and baking soda in a food processor and pulse or whisk together in a large bowl. Sprinkle with the shortening and pulse, or use two knives to cut the shortening in, until the mixture resembles coarse crumbs. Pour the flour mixture into the milk and egg mixture, stirring until the dough comes together. If the dough is too sticky, add a bit more cornmeal.
3. Turn the dough out onto a floured surface and knead the dough 3 or 4 times, then roll out to about 1/2-inch thickness and cut into 1 1/2-inch rounds. Place on the prepared baking sheet and bake for about 15 minutes, or until the biscuits are brown on top and a tester comes out clean. Cool on a wire rack before serving.
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