Simple Biscuits

Put the milk, eggs, yeast, and sugar into a bowl and stir evenly.

Pour the above liquid into a bowl, add cake flour, fine cornmeal, and aluminum-free baking powder.

Stir into a flaky texture, then add cooking oil and knead into a dough, letting it rest for 15 minutes (do not over-knead to prevent gluten development).

Roll the dough into a long rectangle and remove the irregular scraps from the four edges.

The pieces are not very evenly cut. Brush with egg yolk, make a few random scratches with a fork, and then let them rest for a second fermentation.

Preheat the oven for 5 to 10 minutes, bake at 170°C on the top and 160°C on the bottom for 18 minutes (cover with aluminum foil or parchment paper moderately to prevent burning).

The whole grain biscuits are out of the oven, golden in color, sweet in taste, and similar to large cookies.