Sunday, February 12, 2012


1 cup all-purpose flour, plus more for dusting
1/4 cup wheat germ
1/4 cup brewer's yeast
1 teaspoon salt
1 1/2 tablespoons canola oil
1 garlic clove, coarsely chopped
1/2 cup store-bought chicken broth, plus more for brushing

1.  Preheat oven to 400 degrees.  Line baking sheets with parchment paper; set aside.  Whisk flour, wheat germ, yeast, and salt in a medium bowl; set aside.

2.  Stir oil and garlic in a bowl.  Add broth in 3 batches, alternating with two batches of flour mixture; mix until well combined.

3.  On a lightly floured surface, roll out dough to about 3/8 inch thick.  Cut out dog-bone shapes with a cookie cutter or the tip of a paring knife.  Transfer to lined baking sheets.  Repeat with remaining dough, re-rolling scraps.

4.  Bake 10 minutes.  Brush with stock; rotate baking sheets, and bake 10 minutes more.  Turn off oven; leave door closed.  Let biscuits stand in oven to dry completely, about 1 1/2 hours.  Wrap as a gift, or store in an airtight container at room temperature.

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