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Bone Appetit Biscuits
2 c HODGSON MILL WHOLE WHEAT GRAHAM FLOUR
1/4 c dry milk
1/2 c HODGSON MILL RYE FLOUR or BUCKWHEAT FLOUR
1 tsp HODGSON MILL ACTIVE DRY YEAST
1/2 c Parmesan Cheese
1/4 c warm water (110 - 115 degrees F)
1 c HODGSON MILL BULGUR WHEAT with SOY
1 c chicken broth
1/2 c HODGSON MILL YELLOW or WHITE CORN MEAL
1 egg, beaten with 1 Tbsp. milk
1/4 c parsley flakes
Preheat oven to 300 degrees F. Combine flours, Parmesan cheese, bulgur wheat, corn meal, parsley and dry milk in a large bowl. In a small bowl, combine dry yeast and warm water. Add chicken broth. Stir liquid into dry ingredients, mixing well with both hands. Dough will be very stiff. If necessary, you may add a little water or stock. On a well-floured surface, roll out dough to 1/4 inch thick. Cut dough with cookie cutter into desired shapes. Transfer biscuits to cookie sheets and brush lightly with egg glaze. Bake at 300 degrees F for 45 minutes.
Yield: 6-7 dozen biscuits.
Makes 84 biscuits. Each biscuit: 26 calories; less than 1 g dietary fiber; 5 g carbohydrates; 1 g protein; less than 1 g fat (less than 1 g saturated fat); 3 mg cholesterol; 28 mg sodium.