1 pk Active dry yeast
1 c Warm chicken broth
2 tb Molasses
1 3/4 c All-purpose flour to 2 c.
1 1/2 c Whole wheat flour
1 c Cracked wheat
1/2 c Cornmeal
1 tb Milk
1/2 c Nonfat dry milk powder
2 ts Garlic powder
1 Beaten egg
Dissolve yeast in 1/4 cup warm water (110 degrees to 115 degrees). Stir in
broth and molasses. Add 1 cup of the all-purpose flour, the whole wheat
flour, cracked wheat, cornmeal, dry milk, garlic and 2 teaspoons salt. Mix
well. On floured surface knead in remaining flour. Roll out, half at a
time, to 3/8-inch thickness. Cut into desired shapes. Place on ungreased
baking sheets. Brush tops with mixture of egg and milk. Repeat with
remaining dough. Bake in 300 degrees oven for 45 minutes. Turn oven off;
let dry overnight in oven. Makes 42 to 48 biscuits.
Yields
1 Servings