Yield: 1 Serving
| Measure | Ingredient |
|---|---|
| 2 cups | Whole wheat flour |
| ½ cup | Corn meal |
| ⅓ cup | Chopped fresh mint (or 1 T dried) |
| ½ cup | Chopped parsley |
| 6 tablespoons | Safflower oil |
| ¾ cup | Water |
Preheat oven to 350. Combine flour, corn meal, mint and parsley in large bowl. Add oil and water and mix thoroughly. Roll out to ¼" thickness on a floured surface and cut into desired shapes with cookie cutters. Bake 40 min., or until lightly browned. Turn heat off and let biscuits dry out in oven several hours. Store in an airtight container in fridge.
From the Montgomery Advertiser.