Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 1/2 cups whole wheat flour
- 3 cups all purpose flour
- 3 cups cornmeal
- 1 1/2 cups oats
- 2/3 cup bonemeal powder or
- nonfat dry milk
- 2 Tbsp garlic powder
- 2 tsp salt
- 3 1/2 cups beef broth
- 1 cup vegetable oil
- 2 large eggs
- =
Directions
Position oven racks to divide oven in thirds.
Heat oven to 300 deg.
Use 2 cookie sheets.
Mix flours, cornmeal, oats, drymilk, garlic and salt in large bowl.
Whisk broth, oil and eggs in medium size bowl.
Stir broth mixture into flour - mix until blended and soft dough forms.
Roll out dough on floured surface with rolling pin to 1/2 inch thickness.
Cut into desired shapes with floured cutter.
Place 1/2 inch apart on ungreased cookie sheets.
Reroll and cut scraps.
With toothpick prick a line of dots down the centers.
Bake 2 cookie sheets at a time for 2 hours. ( I rotate the sheets half way).
Turn off oven and leave biscuits in for 1 to 2 hours to dry and harden.
Store in tight container for up to 3 months.
Makes about 80 4 inch biscuits.