Wheat-free Scotty Biscuits
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dog food | 1 | Servings | |
INGREDIENTS
| 1 | c | Oatmeal |
| 1 | c | Rye flour |
| 2 | T | Sugar |
| 1 | T | Melted butter or margarine |
| 1/2 | c | Milk |
INSTRUCTIONS
Combine oatmeal, 3/4 cup of the rye flour, sugar and butter together. Slowly add the milk till a firm but slightly sticky dough forms. Scrape out dough onto a wooden board or counter. Knead in the rest of the rye flour till the dough stiffens a little. Wrap in saran wrap and chill for one hour. Preheat oven to 350 degrees. Roll out dough till 1/4 inch thickness. Cut into shapes ( I like to use scotty dog cutters). Place on lightly greased cookie sheets. Bake for 15 minutes. Turn off oven and let biscuits rest till cool in oven with the door closed. Store in air-tight container for up to 2 weeks. Posted to Bread-bakers Digest by Marg aka MEMAW <maf@fn.net> on Mar 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 471
Calories From Fat: 144
Total Fat: 16.4g
Cholesterol: 11.5mg
Sodium: 340mg
Potassium: 377.7mg
Carbohydrates: 74.7g
Fiber: 4.6g
Sugar: 40.6g
Protein: 10.4g