| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(1/4 -oz) active dry yeast |
| 1/4 |
c |
Warm water (110 to 115 degrees) |
| 1 |
c |
Warm beef broth (110 to 115 degrees) |
| 2 |
tb |
Molasses |
| 1 3/4 |
c |
All purpose flour (up to 2) |
| 1 1/2 |
c |
Whole wheat flour |
| 1 |
c |
Cracked wheat |
| 1/2 |
c |
Cornmeal |
| 1/2 |
c |
Dry milk powder |
| 1 |
ts |
Salt |
| 2 |
ts |
Garlic powder |
| 1 |
lg |
Egg |
| 1 |
tb |
Milk |
INSTRUCTIONS
Combine yeast and warm water; let stand 5 minutes. Stir in broth and
molasses. Stir in 1 cup all pourpose flour and next 6 ingredients. Turn
dough out onto a floured surface. Knead in enough remaining flour to make a
very stiff dough (5 minutes). Divide dough in half. Cover and let rest
10 minutes.
Roll each portion to 1/4-inch thickness (small dogs) or 3/8-inch thickness
(large dogs). Cut with a 2- or 4-inch bone-shaped cutter, and place on
ungreased baking sheets.
Combine egg and milk, stirring well; brush over biscuits. Bake at 300
degrees for 35 minutes (smaller biscuits) or 45 minutes for the thicker
biscuits. Turn off oven, and let biscuits cool in oven overnight. Yield: 20
to 25 biscuits.
CAT BISCUITS: Add 1/3 cup fish food flakes, and substitute chicken broth
for beef broth. Roll to 1/4-inch thickness and cut with 1-inch fish-shaped
cutter. Bake at 300 degrees for 20 minutes. Remove from oven; cool.
Posted to EAT-L Digest 28 Nov 96
From: Cheryl Constantine <Nickaduck@AOL.COM>
Date: Fri, 29 Nov 1996 14:25:59 -0500
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”