Ken Haedrich’s Three Grain Biscuits
1 1/2 cups flour
1/2 cup yellow cornmeal
1/3 cup rolled oats — not instant
1 teaspoon baking powder
1 teaspoon baking soda
1/3 teaspoon salt
1/4 cup unsalted butter — cold
1/2 cup sour cream
1/2 cup milk
Cut butter into 1/4 inch pieces. Lightly butter large baking
sheet-preferably dark metal. combine flour cornmeal, oats, baking powder,
baking soda and salt in mixing bowl. Add unsalted butter and rub or cut in
until mixture looks like coarse meal. Blend sour cream and milk in
separate bowl, make well in dry ingredients and add liquid to well all at
once, stir dough until evenly mixed Sprinkle dough, your hands and your
work surface with flour, turn dough out and knead gently 20 or 30 seconds.
Use little more flour if necessary to keep dough from sticking. Pat dough
out to thickness of about 3/4 inch, cut dough using 2 or 2 1/4 inch round
cutter. Keep cuts close together. place on buttered baking sheet bake at
350 degrees for 13 to 14 minutes until browned and crusty. Serve at once
Each biscuit contains about 104 calories; 123 mg sodium; 13 mg
cholesterol; 5 grams fat 13 grams protein; 0.07 grams fiber
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