Glazed beagle biscuits
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Beef bouillon granules |
| ⅓ | cup | Oil |
| 1 | cup | Boiling water |
| 2 | cups | Rolled oats |
| ¾ | cup | Cornmeal |
| ½ | cup | Milk |
| 1 | cup | Grated cheese |
| 1 | Egg, beaten | |
| 1 | cup | Rye flour |
| 2 | cups | White flour |
| 1 | cup | Beef broth |
| ½ | teaspoon | Garlic powder |
| 3 | tablespoons | Oil |
Directions
TOPPING
Add bouillon and oil to boiling water then add oats. Let mixture stand for a few minutes. Stir in the cornmeal, milk, cheese, and egg. Slowly stir in the flours. Knead on a lightly floured surface until the dough is smooth and no longer sticky. Roll out to about ¼ inch thick and cut into bone shapes. Place on a greased baking sheet. Spoon topping over biscuits. Turn them over and repeat with other side. Bake at 325û for 45 minutes or until lightly browned on bottom. Turn off the oven and leave biscuits in until cool.
NOTES : Diana's
Posted to MC-Recipe Digest V1 #591 by Diana Stephens <mdstephe@...> on Apr 29, 1997