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Prep Time: Cook Time: Total Time:
1 pkg active dry yeast
1 pinch sugar
1/4 cup warm water
2 beef bouillon cubes
2 cups boiling water
1/4 cup milk
1/4 cup honey
3 Tbs honey
1 egg, beaten
1/4 cup vegetable oil
2 1/2 cups all-purpose flour
3 cups whole wheat flour
1 cup cornmeal
1 cup wheat germ
2 cups bulgar wheat
3/4 cup wheat bran
3/4 cup rolled oats
3/4 cup cheddar cheese
1/2 beef bouillon cube
1 pinch garlic powder
1/4 cup boiling water
1 Tbs vegetable oil
In a small bowl, dissolve yeast and sugar in warm water and set aside. In a small mixing bowl, dissolve 2 bouillon cubes in boiling water and set aside until room temperature. Then whisk in milk, honey, beaten egg, and vegetable oil.
In a large mixing bowl, combine flour, cornmeal, wheat germ, bulgar wheat, wheat bran, rolled oats and cheese. Whisk yeast and fist bouillon mixture until well blended.
Make a well in the flour mixture and gradually stir in wet ingredients, until well blended. Divide dough into 3 balls, so it is easy to work with. Knead each dough ball on a well floured surface for 3-4 minutes. With a rolling pin, roll dough to 1/2" thickness.
Cut dough with cookie cutter and place on baking sheet sprayed with non-stick cooking spray. Cover lightly with a towel, set in a warm place, and let rise for 30 minutes.
Bake 20 minutes at 350 degrees. Remove from oven and carefully turn each biscuit over. Continue baking another 25 minutes.
In a measuring cup, dissolve 1/2 bouillon cube and garlic powder in 1/4 cup boiling water and whisk in 1Tbs veg. oil. With a pastry brush, paint tops of biscuits with bouillon mixture. Turn off oven and return biscuits to oven until cool.
Store at room temperature in a container with a loose fitting lid.
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Holiday Treats
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Category: Recipes
Prep Time: Cook Time: Total Time:
1 pkg active dry yeast
1 pinch sugar
1/4 cup warm water
2 beef bouillon cubes
2 cups boiling water
1/4 cup milk
1/4 cup honey
3 Tbs honey
1 egg, beaten
1/4 cup vegetable oil
2 1/2 cups all-purpose flour
3 cups whole wheat flour
1 cup cornmeal
1 cup wheat germ
2 cups bulgar wheat
3/4 cup wheat bran
3/4 cup rolled oats
3/4 cup cheddar cheese
1/2 beef bouillon cube
1 pinch garlic powder
1/4 cup boiling water
1 Tbs vegetable oil
In a small bowl, dissolve yeast and sugar in warm water and set aside. In a small mixing bowl, dissolve 2 bouillon cubes in boiling water and set aside until room temperature. Then whisk in milk, honey, beaten egg, and vegetable oil.
In a large mixing bowl, combine flour, cornmeal, wheat germ, bulgar wheat, wheat bran, rolled oats and cheese. Whisk yeast and fist bouillon mixture until well blended.
Make a well in the flour mixture and gradually stir in wet ingredients, until well blended. Divide dough into 3 balls, so it is easy to work with. Knead each dough ball on a well floured surface for 3-4 minutes. With a rolling pin, roll dough to 1/2" thickness.
Cut dough with cookie cutter and place on baking sheet sprayed with non-stick cooking spray. Cover lightly with a towel, set in a warm place, and let rise for 30 minutes.
Bake 20 minutes at 350 degrees. Remove from oven and carefully turn each biscuit over. Continue baking another 25 minutes.
In a measuring cup, dissolve 1/2 bouillon cube and garlic powder in 1/4 cup boiling water and whisk in 1Tbs veg. oil. With a pastry brush, paint tops of biscuits with bouillon mixture. Turn off oven and return biscuits to oven until cool.
Store at room temperature in a container with a loose fitting lid.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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