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Wheat and Tomato Biscuits
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1/4 cup hot water
8 chicken OR beef bouillon cubes
1 packet active dry yeast
2 cups all-purpose flour
2 cups wheat germ
1 1/2 cups whole wheat flour
1 1/2 cups tomato juice
1 tsp. granulated sugar
-Dissolve bouillon in hot water.
-Stir yeast into broth; allow to sit for 5 minutes.
-Stir in remaining until well blended.
-Divide dough into 3 equal portions.
-Turn a portion of dough onto a lightly floured surface and roll out to 1/4" thick.
-Cut shapes out of dough with a cookie cutter and place on a greased cookie sheet.
-Repeat with remaining dough.
-Bake in a 300 degree for 1 hour.
-Allow to cool and dry on wire racks.
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