2 C whole wheat flour

1/4 C dry milk

1/2 C rye or buckwheat flour

1 tsp dry yeast

1/2 C brewer’s yeast

1/4 C warm water

1 C bulgur

1 C chicken broth

1/2 C cornmeal

1 egg, beaten with 1 Tbsp. milk

1/4 C parsley flakes

Combine flour, brewer’s yeast, bulgur, cornmeal, parsley, and dry milk in a large bowl.

In a small bowl, combine dry yeast and warm water. Stir until yeast is dissolved. Add chicken broth. Stir liquid into dry ingredients, mixing well with both hands. Dough will be very stiff. If necessary, add a little more water or stock.

On a well floured surface, roll out dough to 1/4 inch thickness. Cut with knife or cookie cutter in desired shapes. Transfer to cookie sheet; brush with egg glaze. Bake at 300 for 45 minutes. Turn off heat and let biscuits dry in oven overnight. Yield: 6 to 7 dozen biscuits.

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This entry was posted on Wednesday, December 9th, 2009 at 8:53 pm and is filed under Great Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.