3
cups whole wheat flour 1 ½ cups unbleached flour
2
tsp. garlic powder 1
½ cups whole wheat flour
½
cup vegetable oil ½
cup cornmeal
1
cup shredded cheese ½
cup nonfat dry milk
1
egg, beaten 1
egg, slightly beaten
1
cup milk ¼
cup creamy peanut butter
1
to 1 ¼ cup of water
Combine
flour and garlic powder.
Make
a well in the flour and gradually stir in the Stir
dry ingredients. Add egg, then
vegetable
oil, cheese, beaten egg, and milk until peanut
butter. Mix with a pastry blender
blended. until
peanut butter is the size of small
Knead
dough 3-4 min. peas.
Add water gradually, stirring with
Roll
dough ½ inch thick. wooden
spoon. Dough should be stiff,
Cut with cutter. add
flour if it isn’t. Knead dough to create
Bake
25 min. at 400 degrees. a
smooth texture. Roll ¼ inch thick. Cut
Cool
on rack and store at room temp. in loose fitting with cutter. Bake 350 degrees for 45 min
lid. to 1 hour.
4
½ cups all purpose flour 1
½ c. unbleached flour
1
cup oatmeal 1
½ c. whole wheat flour
½
cup cheese, melted ½
cup cornmeal
1/3
cup vegetable oil 1/8
c. nonfat dry milk
6
boullion cubes dissolved in 1 ½ cups 2
tsps. ground cinnamon
water,
or 1 can broth (low sodium) ½
cup smooth applesauce
1
egg, slightly beaten
Preheat
oven to 300 degrees. ½
to ¾ cup of water
Mix
dry ingredients, then add oil, broth,
and
melted cheese. Stir
dry ingredients together. Add the
applesauce
and egg, blend thoroughly.
Mix
until dough holds together in a ball Add
water gradually stirring with wooden
and
roll out ½ inch thick. spoon.
Knead with hands. Roll dough ¼
inch thick.
Cut with cutters. Bake at 350
Cut
out with cookie cutter. degrees
38-50 minutes. Turn oven off
Bake
25 to 30 minutes. and
let the biscuits stay inside for five
hours
or overnight to let them harden.