Wheat-Free Scotty Biscuits :
1 cup oatmeal
1 cup rye flour
gar 2 tablespoons su
utter or margarine 1 tablespoon melted b
Com in cup of the rye flour, sugar and butter together. Slowly add the milk till a ir sticky dough forms. Scrape out dough onto a wooden board or . Place on lightly greased cookie sheets. Bake for 15 in 1/2 cup milk
be oatmeal, 3/4 fm but slightly
counter. Knead in the rest of the rye flour till the dough stiffens a little. Wrap in saran wrap and chill for one hour. Preheat oven to 350 degrees. Roll out dough till 1/4 inch thickness. Cut into shapes ( I like to use scotty dog cutters)
minutes. Turn off oven and let biscuits rest till cool in oven with the door closed. Store air-tight container for up to 2 weeks.
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