Ingredients

The following ingredients have 4 Servings
  • 1 cup quick oats
  • 3/4 cup cornmeal
  • 2 beef stock cubes (crushed)
  • 1/2 cup warm
  • 1 egg (beaten)
  • 1/2 cup plain greek yogurt
  • 1/2 cup shredded cheddar
  • 2 cups whole wheat flour
  • 1/2-3/4 cup water

Instruction

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment
  • In a large bowl, combine oats, cornmeal and crushed stock cubes.
  • Add 1/2 cup warm water and stir to moisten. Let stand 10 minutes.
  • Add the beaten egg, yogurt and shredded cheddar. Stir until well blended.
  • Stir in flour. Add only as much water to make a rollable dough. I had to use 3/4 cup, but conditions may be such that you would use less (high humidity being one).
  • Roll out dough on a lightly floured surface to 1/4-inch thickness. Using dog bone cookie cutter or a 2.5-inch diameter glass, cut biscuits. Place on prepared sheets.
  • Gather up scraps, roll and repeat until all dough is used.
  • Bake at 350 degrees F for 30-35 minutes. Turn off oven, leaving biscuits in oven to cool completely (this dehydrates them for better storage.
  • Store in a covered container.
  • Yield varies by how big a shape is cut. I used a "medium" bone-shaped biscuit cutter and got about 36 biscuits.