Ingredients
2 eggs
1/2 cup pumpkin
1 cup sourdough starter
1/4 cup peanut butter
2 tablespoons bacon drippings (or cooking oil)
1 cup oats (quick or old fashioned)
2 1/2 cups whole wheat flour
Method
Sources
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Artisan bread baking with natural fermentation
Comprehensive bread technique — pre-ferments, shaping, baking
Efficient dough mixing without overworking gluten
James Beard winner — sourdough beyond bread, pancakes, crackers, pasta
Sourdough kit — starter jar, thermometer, scale, feeding guide
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Artisan bread baking with natural fermentation
Comprehensive bread technique — pre-ferments, shaping, baking
Efficient dough mixing without overworking gluten
James Beard winner — sourdough beyond bread, pancakes, crackers, pasta
Sourdough kit — starter jar, thermometer, scale, feeding guide
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Combine the first 5 ingredients with an electric mixer. Add the oats and as much of the flour as you can until the dough is too hard to mix. Turn dough out onto a floured surface and knead in the remaining flour. Dough should be stiff, but not crumbly. Roll out dough about 1/2-inch thick and cut into desired shapes with cookie cutters, or for a quicker version just cut 1/2-inch wide strips with a pizza cutter or knife, and then cut strips to 2-inch lengths. Place on ungreased cookie sheets and bake at 325°F for 20 minutes. Turn biscuits over and bake another 20 minutes. Turn off oven and open door so it's ajar to let out excess heat for a few minutes and then close door and leave biscuits in oven until all the heat is gone. If there is still moisture in the biscuits, let them air-dry until they are completely hard and crisp before storing.