Multigrain Herb Biscuits |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 1 teaspoon (about 1/2 package) dry yeast | 1/2 teaspoon molasses | 1/4 cup warm water |
| 2 cups whole wheat flour, plus extra for rolling | 1 cup oat flour | 1 cup cornmeal |
| 1/4 cup wheat germ | 2 tablespoons mint flakes | 2 tablespoons parsley flakes |
| 1-1/4 cup plus 2 tablespoons water | ||
| 1 | Preheat the oven to 350 F. |
| 2 | Combine yeast, molasses, and warm water and let sit five minutes. |
| 3 | Blend together flours, cornmeal, wheat germ, mint, and parsley. Add yeast mixture and remaining water. Stir until well combined. Turn the dough out onto a lightly floured surface and knead briefly. Roll to 1/4-inch thickness and cut with cookie cutters. Place biscuits on a baking sheet covered with greased or non-stick foil. Bake for about 30 minutes or until light brown and firm. Store at room temperature in a loosley covered container. |