2 1/2 cups all-purpose flour
1 cup rolled oats
3/4 cup cornmeal
1 tablespoon sugar
3 tablespoons bouillon (chicken, vegetable or beef)
1 tablespoon paprika
1 tablespoon brewers yeast
1 tablespoon dried parsley
1 cup of boiling water
1/3 cup of butter
1/2 cup of milk
1 egg
Preheat Oven Bake at 350°F (190°C)
Line cookie sheets with parchment*
In a food processor of blender ground the oats until they resemble course meal.
In a large bowl cream together water, butter, milk, and egg. Add all the dry ingredients and kneed until the mixture forms a stiff dough.
On a lightly floured surface, roll out the dough to 1/2 inch thick. Cut out using your favorite shaped cookie cutters or you can cut into simple rounds or squares.
Place the biscuits onto a baking sheet lined with parchment paper and bake for 30 to 35 minutes.
Store in a tightly sealed container for about 2 weeks or freeze for longer storage.
*You can use lightly greased cookie sheets if you prefer
Nutrition Facts*
Serving size: 1/30 of a recipe (1.2 ounces)
Amount Per Serving
Calories 88.44
Calories From Fat (28%) 24.76
% Daily Value
Total Fat 2.83g 4%
Saturated Fat 1.5g 8%
Cholesterol 12.9mg 4%
Sodium 14.51mg <1%
Potassium 52.54mg 2%
Total Carbohydrates 13.51g 5%
Fiber 0.93g 4%
Sugar 0.85g
Protein 2.35g 5%
*About Nutrition Facts
Nutrition facts are based on the ingredients as listed and calculated using USDA standard nutritional information. If you adjust the recipe by adding or subtracting ingredients then this will affect the actual nutrient totals. Also the nutrient totals will vary with the total number of treats you actually produce.
Posted: 10/9/2009 10:54:14 AM