Tallgrass Beef Flea-Away Biscuits

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup wheat germ
• 1/2 cup brewer’s yeast
• 1 tsp. salt
• 2 cloves garlic, minced
• 3 tbsp. olive oil, or sesame oil
• 1 cup Tallgrass Beef stock

Preheat the oven to 400°. Grease two to three baking sheets. In a medium bowl, combine the first four ingredients. In a large mixing bowl, combine the garlic and oil. Alternately, add the flour mixture and the stock into the oil and garlic, beating until the dough is well mixed. Shape the dough into a ball. On a lightly floured surface, roll the dough to a 12-inch circle. Using a two-inch biscuit cutter, cut the dough into rounds. (Or use a cookie cutter with a dog-biscuit shape.) Transfer the biscuits to greased baking sheets. Bake 20 to 25 minutes, or until the biscuits are well browned. Turn off the heat and allow the biscuits to dry in the oven for several hours or over night. Store in the refrigerator or freezer.

Yields 24 biscuits.

Recipe courtesy of CDKitchen.com.