• 1 and 3/4 pint flour (approximately)
• 2 cups whole wheat flour
• 1 cup rye flour
• 2 cups cornmeal
• 2 cups cracked wheat
• 1/2 cup non-fat dry milk
• 1 and 1/3 tbsp. salt
• 1 package dry yeast, dissolved in 2 cups warmed Tallgrass Beef stock
• 1 egg, whisked with milk
• 1 tbsp. milk to brush on top of each biscuit
Mix the ingredients together. Knead about 3 minutes, working it into a stiff dough. Roll the dough into 1/4 inch sheet and cut out in any shape. Brush the biscuits with the egg and milk mixture or it could also be added into the mixture.
Bake at 300° for 45 minutes; turn the heat off and leave the biscuits in the oven overnight. They should be hard and dry before served.
Yields 4 dozen biscuits.
Recipe courtesy of CDKitchen.com.