2 c Whole wheat flour
1/2 c Soy flour
1/2 c Corn meal
1/4 c Brewer’s yeast
1/4 c Powdered milk
1 ts Garlic powder
1 tb Finely chopped fresh parsley
1 pk Active dry yeast
1/4 c Warm water
1 c Chicken stock
1 Beaten egg mixed w/1 tb milk
Preheat over to 300. Combine flours, corn meal, brewer’s yeast,
powdered milk, garlic powder and parsley in large bowl. In small bowl,
dissolve yeast in warm water. Stir well and add chicken stock. Pour
liquid mixture into dry ingredients. Using your hands, combine all
ingreds. completely. Knead several minutes. Sprinkle a board with
additional corn meal and roll dougn out to 1/4″ thickness; cut into
dog bone shapes and place on an ungreased cookie sheet. Brush lightly
with egg glaze and bake 45 min. Turn heat off and let biscuits dry
out in oven several hours or overnight.
Yields
1 Serving
