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