Post by chief_cook2 on Dec 29, 2002 18:15:32 GMT -6
1 egg
1 T. honey
2 T. granulated sugar
1/4 tsp. salt
1 T. soy flour
1 T. wheat germ
1 T. instant nonfat dry milk
About 1 C. whole wheat flour
Preheat oven to 350°F. Put the egg in a large mixing bowl and beat well. Add the honey and sugar and blend. Add the salt, soy flour, wheat germ, dry milk, and whole wheat flour and mix thoroughly.
Dust a working surface and rolling pin with whole wheat flour, and have some extra handy. Roll the dough into a rectangle about 9 x 12 inches, and about 1/4 inch thick. Sprinkle the dough with a little whole wheat flour if it is sticky, lifting and moving the dough as you are rolling it out so it won't stick to the surface. Trim the edges neatly and cut the dough into strips 1 inch wide by 2 inches long. Place the biscuits on the cookie sheets about 1/2 inch apart.
Bake for 7 minutes or until colored on the bottom. Turn them over, using a spatula, and continue to bake for about 4 more minutes. Remove from the oven and cool on racks. Store in an airtight container or wrap well and freeze. Makes about forty five 1 x 2 1/2-inch biscuits.
1 T. honey
2 T. granulated sugar
1/4 tsp. salt
1 T. soy flour
1 T. wheat germ
1 T. instant nonfat dry milk
About 1 C. whole wheat flour
Preheat oven to 350°F. Put the egg in a large mixing bowl and beat well. Add the honey and sugar and blend. Add the salt, soy flour, wheat germ, dry milk, and whole wheat flour and mix thoroughly.
Dust a working surface and rolling pin with whole wheat flour, and have some extra handy. Roll the dough into a rectangle about 9 x 12 inches, and about 1/4 inch thick. Sprinkle the dough with a little whole wheat flour if it is sticky, lifting and moving the dough as you are rolling it out so it won't stick to the surface. Trim the edges neatly and cut the dough into strips 1 inch wide by 2 inches long. Place the biscuits on the cookie sheets about 1/2 inch apart.
Bake for 7 minutes or until colored on the bottom. Turn them over, using a spatula, and continue to bake for about 4 more minutes. Remove from the oven and cool on racks. Store in an airtight container or wrap well and freeze. Makes about forty five 1 x 2 1/2-inch biscuits.
