Ingredients
2 teaspoons beef bouillon granules
1 cup boiling water
34 cup cornmeal
1 cup grated cheese
1 cup rye flour
13 cup vegetable oil
2 cups rolled oats, not instant
12 cup milk
1 large egg, beaten
2 cups all-purpose flour
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Add bouillon and oil to boiling water, then add oats. Let mixture stand for a few minutes. then, in a large bowl, stir in the cornmeal, milk, cheese and egg. Slowly stir in the flours. Knead on a lightly floured surface until the dough is smooth and no longer sticky. Roll out to about 1/4" thick.and cut into bone shapes. Place on a greased baking sheet. Spoon topping over biscuits. (I use a small paint brush, reserved just for this). Turn them over and repeat on other side. Bake at 325* for 45 minutes or until lightly browned on bottom. Turn off the oven and leave biscuits inside till cool. serving depends on size of bone cutter used.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Single-source NZ honey — glazes, finishing, antimicrobial properties
Real fermented mirin — sweet rice wine for glazes and teriyaki
Dark robust maple — bold flavor for baking, glazes, marinades