Description Edit

Ingredients                                       Half Recipe Edit

  • 4 1/2 cups whole wheat flour           (2 1/4 cups) can use 1/2 to 1 cup Burgul wheat in mix
  • 3 cups all purpose flour                  (1 1/2 cups)
  • 3 cups cornmeal                           (1 1/2 cups)
  • 1 1/2 cups Oats                            (3/4 cup)
  • 2/3 cup bonemeal powder or            -
  • nonfat dry milk                              (1/3 cup)
  • 2 Tbsp garlic powder                      -
  • 2 tsp salt                                      (1 tsp)
  • 3 1/2 cups beef broth                     (1 3/4 cups)
  • 1 cup vegetable oil                        (1/2 cup)
  • 2 large eggs                                 (1)

Directions Edit

  1. Position oven racks to divide oven in thirds.
  2. Heat oven to 300 deg. (150 C deg.)
  3. Use 2 cookie sheets.
  4. Mix flours, cornmeal, Oats, drymilk, garlic and salt in large bowl.
  5. Whisk broth, oil and eggs in medium size bowl.
  6. Stir broth mixture into flour - mix until blended and soft dough forms.
  7. Roll out dough on floured surface with rolling pin to 1/2 inch thickness. (or 1/4 inch.)
  8. Cut into desired shapes with floured cutter.
  9. Place 1/2 inch apart on ungreased cookie sheets.
  10. Reroll and cut scraps.
  11. With toothpick prick a line of dots down the centers.
  12. Bake 2 cookie sheets at a time for 2 hours. ( I rotate the sheets half way).
  13. Turn off oven and leave biscuits in for 1 to 2 hours to dry and harden.
  14. Store in tight container for up to 3 months.
  15. Makes about 80 4 inch biscuits.
  16. {To make half recipe - roll out thin - bake 35 min. - heat off
  17. open oven door to release heat - close door and leave in oven to dry}
  18. Freeze any left over dough to use later.

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See also Edit

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