Flea Flee Biscuits |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 2 cups whole wheat flour, plus extra for rolling | 1/4 cup nutritional yeast | 1 teaspoon garlic powder |
| 1 teaspoon celery seed | 1 teaspoon dried dill | 1 egg |
| 1/2 cup chicken broth | ||
| 1 | Preheat the oven to 400 F. |
| 2 | Mix the flour, yeast, and seasonings in a large bowl. In a smaller bowl, beat the egg and add the chicken broth. Mix the liquid and dry ingredients together to form a stiff dough. Roll the dough out to about 1/2-inch thickness on a lightly floured surface and cut into shapes with cookie cutters. Place cookies on a baking sheet covered with greased or non-stick foil and bake for 20 to 25 minutes, or until the tops start to brown. Store at room temperature in a loosely covered container. |