Bacon and Eggs Biscuit

  • 2 cups - Whole wheat flour
  • 1 1/2 cups - Cornmeal
  • 1/2 cup - Bacon (cooked) about 4 to 5 strips
  • 1 cup - Eggs (scrambled) about 3 to 4 eggs
  • 1/4 cup - Vegetable oil
  • 1 cup - Water
  • 1/2 teaspoon - Salt

  1. Preheat oven to 350 degrees F.
  2. Combine flour, cornmeal, and salt in a large bowl and mix.
    Add in cooked bacon, cooked eggs, oil, and water. You
    can also add in some of the bacon grease if desired. Mix
    thoroughly.
  3. Roll dough out onto lightly floured surface to about a 1/2
    inch thickness. Cut out biscuits with a cookie cutter
    (preferably a dog bone shape).
  4. Transfer biscuits to an ungreased baking sheet.
  5. Bake for 15 to 25 minutes for small (1") or 30 to 35 minutes
    for large (3") biscuits.
  6. Transfer to rack to cool. Store in an airtight container and
    refrigerate.


Oatmeal Biscuits

  • 1 1/2 cups - Oatmeal (uncooked)
  • 1 cup - Flour
  • 1 cup - Cornmeal
  • 1 - Egg
  • 1/2 cup - Vegetable oil
  • 1/2 cup - Water
  • 1/2 teaspoon - Salt

  1. Preheat oven to 350 degrees F.
  2. Combine oatmeal, flour, cormeal, and salt in a large bowl and mix. Add,br. in egg, oil, and water and mix thoroughly.
  3. Roll dough out onto lightly floured surface to about a 1/2 inch thickness.
    Cut out biscuits with a cookie cutter.
  4. Transfer biscuits to an ungreased baking sheet.
  5. Bake for 15 to 25 minutes for small (1") or 30 to 35 minutes for large
    (3") biscuits.
  6. Transfer to rack to cool. Store in an airtight container and refrigerate.


Lamb and Rice Biscuits
For sensitive tummies and allergies

  • 1 1/2 cups - Cooked brown rice (white can be used)
  • 1/2 cup - Brown rice (uncooked) white rice can be used
  • 2 cups - Rice flour (to make rice flour grind rice in a food
    processor until it is a fine powder)
  • 1 pound - Lamb shank
  • 1 - Egg
  • 2 Tablespoons - Vegetable oil
  • 1/2 cup - Lamb broth (from cooked lamb shank)
  • 1/2 teaspoon - Salt

  1. Boil lamb shank in 4 cups water until thoroughly cooked. Drain and save broth
    Cut meat from shank and grind very fine in a food processor. Should yield
    about 1 cup of lamb meat. Discard bones.
  2. Preheat oven to 350 degrees F.
  3. Combine rice flour, cooked rice, uncooked rice, lamb meat, and salt in a large
    bowl, mix. Add in egg, oil, and broth and mix thoroughly.
  4. Roll dough out onto lightly floured surface (preferable rice flour) to about a
    1/2 inch thickness. Cut biscuits out with cookie cutter.
  5. Transfer biscuits to an ungreased baking sheet.
  6. Bake for 15 to 25 minutes for small or 30 to 35 minutes for large
    biscuits.
  7. Transfer to rack to cool. Store biscuits in an airtight container and
    refrigerate.

Note: Rice flour can also be found at most health food stores.

Peanut Butter Biscuits

  • 2 cups - Whole wheat flour
  • 1 cup - Wheat germ
  • 1 cup - Peanut butter
  • 1 - Egg
  • 1/4 cup - Vegetable oil
  • 1/2 cup - Water
  • 1/2 Teaspoon - Salt

  1. Preheat oven to 350 degrees F.
  2. Combine flour, wheat germ, and salt in a large bowl. Mix in peanut
    butter, egg, oil and water.
  3. Roll dough out onto lightly floured surface to about a 1/2 inch
    thickness. Cut out biscuits with a cookie cutter.
  4. Transfer biscuits to an ungreased baking sheet.
  5. Bake 15 to 25 minutes for small or 30 to 35 minutes for large
    biscuits.
  6. Transfer to rack to cool. Store in an airtight container and
    refrigerate.



Tuna Biscuits

  • 1 can (8 ounce) - Tuna in oil
  • 2 cups - Cornmeal
  • 2 cups - Flour
  • 3/4 cup - Water
  • 2/3 cup - Vegetable oil
  • 1/2 teaspoon - Salt

  1. Preheat oven to 350 degrees F.
  2. Drain oil from tuna in can
  3. Combine cornmeal, flour, and salt in a large bowl and mix.
    Add in drained tuna, water, and oil and mix thoroughly.
  4. Roll dough out onto lightly floured surface to about a 1/2 inch
    thickness. Cut out biscuits with a fish cookie cutter
  5. Transfer to an ungreased baking sheet.
  6. Bake for 15 to 25 minutes for small (1") or 30 to 35 minutes for large (3")
    biscuits.
  7. Transfer to rack to cool. Store in an airtight container and refrigerate.




Home Page