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.
- 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.