"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Lady’s basted beef biscuits Recipe

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This recipe for Lady’s basted beef biscuits, by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Burditt Golanski
Added: Wednesday, March 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 c flour
1 c whole-wheat flour
1 c wheat germ
1 c cornmeal
1 ½ c beef stock
1 7-gram package active dry yeast
1 egg

Directions:
Directions:
Preheat oven to 275
Mix dry ingredients. Heat ½ c stock in a small saucepan over low heat until warm to touch. Remove from heat and sprinkle in yeast. Set-aside until foamy, about 10 minutes, then stir in all but 2 tbsp remaining stock. Mix yeast mixture into dry ingredients, then turn out dough onto floured surface, and knead for 5 minutes. Dough will be very stiff. Divide dough into 4 portions, then roll out each portion about ¼” thick on floured surface. Cut with cookie cutters and place on un-greased cookie sheets. You can use remaining broth and egg to brush tops of biscuits. Bake for 25 minutes, turn and bake another 25 minutes. Biscuits will harden overnight if left in oven. Any stock can be used (chicken or vegetable).

Personal Notes:
Personal Notes:
Guaranteed to get 2 paws up! Great for Christmas gifts to friends with cats and dogs.

 

 

 

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