3 c. all-purpose flour
3 c. whole-wheat flour
2 c. cracked wheat
1 c. cornmeal
2 1/2 tsp. garlic powder
1 T. brewer's yeast
1/2 c. powdered milk
3 c. beef broth, divided
2 T. milk
Combine the all-purpose flour, whole-wheat flour, cracked wheat, cornmeal, garlic powder, brewer's yeast,
and powdered milk in a large bowl. Stir in 2 c. of the broth to form a very stiff dough; gradually add the remaining
1 c. of broth to form a bread dough consistency. On a floured surface, roll the dough to 1/4-inch thickness. Use
cookie cutter to cut the dough into shapes; place the biscuits on greased baking sheets. Lightly brush the tops with
the milk. Bake at 300 degrees for 45 minutes, then turn off the stove without removing the biscuits. Allow the
biscuits to sit in the oven overnight. Store in an airtight container. Makes 4 1/2 lbs.
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