INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 350. In small bowl, combine yeast, sugar and 1/4 cup
warm water. Let stamdd until yeast foams. about 5 minutes. 2. In very large
bowl, combine all-purpose flour, wheat flour, cornmeal, oats, mint, parsley
and wheat germ. With wooden spoon, stir in yeast mixture, broth and milk
until combined. With hands, knead dough in bowl until blended, about 1
minute. 3.Divide dough in half. Cover 1 piece with plastic wrap to prevent
drying out. Place remaining piece of dough on lightly floured surface. With
floured rolling pin, roll dough to 1/4 inch thickness. With largeor small
cookie cutter, such as bone or mailman, cut out as many biscuits as
possible, reserving trimmings. With spatula, transfer biscuits to large
ungreased cookie sheet. Reroll trimmings and cut more biscuits. Repeat with
remaining dough. 4. Bake small biscuits 30 minutes, bake large biscuits 40
minutes. Turn oven off; leave biscuits in oven 1 hour to dry out. 5. Remove
biscuits from cookie sheet to wire rack. When cool, store at room
temperature in tightly covered container up to 3 months.
Posted to recipelu-digest Volume 01 Number 244 by "Diane Geary"
<diane@keyway.net> on Nov 11, 1997

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