Heat oven 300 F. Combine, in a big bowl, flours, cornmeal, milk powder and salt. Dissolve yeast in1/4 cup lukewarm water; let it sit for a few minutes, until it bubbles. Add the chicken broth to the yeast mixture. Mix well. Add the liquid to the dry ingredients. Knead about 3 min. The dough should be stiff. Flour a board with cornmeal and roll out the dough to a thickness of 1/4 inch. Cut out biscuits with a cookie cutter and place on ungreased cookie sheets. Mix the egg and milk and use to brush tops of biscuits (for shine). Bake at 300 F for 45 min. Turn off the heat and leave biscuits in the oven overnight. This will make the biscuits bone-hard. Hope Brandy likes these. Posted to FOODWINE Digest by joanne
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|Serving Size: 1 Serving (2455g)|
|Recipe Makes: 1|
|Calories from Fat: 351 (6%)|
|Amt Per Serving||% DV|
|Total Fat 39g||52 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 246.7mg||76 %|
|Sodium 1730.2mg||60 %|
|Potassium 6460.4mg||170 %|
|Total Carbohydrate 1109g||326 %|
|Dietary Fiber 161.8g||647 %|
|Sugars, other 947.2g|
|Protein 202.9g||290 %|
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Calories per serving: 5464
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