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Bread

Bread-biscuit

A simple biscuit made from flour, cornmeal, and water, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Bread-biscuit

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the dough

  1. In a large bowl, mix the flour and cornmeal together.

  2. Gradually add water until a dough forms.

  3. Roll the dough into flat cakes about 12 times the size of a regular biscuit.

Bake and store

  1. Place the cakes on a baking sheet and bake for 20-25 minutes until golden brown.

  2. Let cool before storing in an airtight container.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

All-purpose flour
Provides the main structure as gluten forms when mixed with water.
Cornmeal
Adds coarse texture and a corn flavour that sets the cornbread character.

The step that matters

Adding water gradually to the dough. Flour absorbs water at different rates, and adding it slowly lets you stop once the dough holds together. Too much water makes the dough sticky and tough to shape into flat cakes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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