| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Make, Your, Own | 1 | Servings | |
INGREDIENTS
| 1 | pk | Active dry yeast |
| 1 | c | Warm chicken broth |
| 2 | tb | Molasses |
| 1 3/4 | c | All-purpose flour to 2 c. |
| 1 1/2 | c | Whole wheat flour |
| 1 | c | Cracked wheat |
| 1/2 | c | Cornmeal |
| 1 | tb | Milk |
| 1/2 | c | Nonfat dry milk powder |
| 2 | ts | Garlic powder |
| 1 | Beaten egg |
INSTRUCTIONS
Dissolve yeast in 1/4 cup warm water (110 degrees to 115 degrees). Stir in broth and molasses. Add 1 cup of the all-purpose flour, the whole wheat flour, cracked wheat, cornmeal, dry milk, garlic and 2 teaspoons salt. Mix well. On floured surface knead in remaining flour. Roll out, half at a time, to 3/8-inch thickness. Cut into desired shapes. Place on ungreased baking sheets. Brush tops with mixture of egg and milk. Repeat with remaining dough. Bake in 300 degrees oven for 45 minutes. Turn oven off; let dry overnight in oven. Makes 42 to 48 biscuits. Posted to recipelu-digest Volume 01 Number 369 by "Diane Geary" <diane@keyway.net> on Dec 14, 1997
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