"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Fleas-Away Biscuits Recipe

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Fleas-Away Biscuits image
Jacob and Elvis


This recipe for Fleas-Away Biscuits, by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie King
Added: Sunday, January 25, 2009


1 c. whole-wheat flour
1 c. unbleached all-purpose flour
1/2 c. whole-wheat bran
1/2 c. brewer's yeast
2 T. garlic powder
3 T. canola oil or corn oil
1 c. plus 2 T. beef or chicken drippings or broth

Position the rack in the center of the oven and preheat at 350 F. Lightly grease or use parchment paper to line two cookie sheets or baking trays.
In a large bowl, using a fork or wire whisk, blend the two flours, bran, yeast and garlic powder. Make an indentation in the center of the mixture nd pour in the oil and drippings. Using a large spoon or a spatula blend until the mixture pull's away from the sides of the bowl and a smooth dough forms.
Using a large spoon, a spatula or your hands, combine the two mixes, blending until the mixture pulls away from the sides of the bowl and forms a soft dough. If the mixture seems a little dry, add a little more broth, a T. at a time.
Turn the dough onto a lightly floured flat surface and using a rolling pin, roll out to 1/4 inch thick. Use a 1 1/2 inch round cookie cutter to cut out as many biscuits as you can, reworking the scraps as you go. The dough will become stiff as it is reworked.
Place the biscuits side by side on the prepared cookie sheets or baking trays and bake for 20 to 25 minutes or until the biscuits appear very dry and the edges are light golden.

Personal Notes:
Personal Notes:
*Do not exceed the amount of garlic-powder given. Nice gift idea for a shut in with a dog or anyone with a dog for that matter.





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