I Love Cheese Biscuits
1/4 C. chicken broth
6 oz. plain nonfat yogurt
1 T. vegetable oil
1 T. barley malt syrup
1/2 t. salt
2/3 C. whole-wheat flour
1 C. all-purpose flour
1/4 C. grated parmesan cheese
1/4 C. grated cheddar cheese
2 T. brewer's yeast
1/2 C. cornmeal
1/2 C. oatmeal, uncooked
1/4 C. farina, uncooked
2 T. dried parsley flakes
1 1/2 t. active dry yeast
Place chicken broth, yogurt, oil, barley malt syrup, salt,
whole-wheat flour, all-purpose flour, parmesan cheese, cheddar
cheese, brewer's yeast, cornmeal, oatmeal, farina, parsley flakes
and active dry yeast in bread machine, and set on dough cycle. Check
consistency in 5 to 15 minutes; dough should be a firm, round ball.
Add more flour or liquid if necessary to make dough workable.
Preheat oven to 325°F.
When cycle is over, roll dough out on a board lightly dusted with
cornmeal. Dough should be about 1/4 inch thick. Cut out treats with
a cookie cutter. Reroll dough until all of it is used. Place treats
on a nonstick cookie sheet.
Bake 45 to 55 minutes or until biscuits start to brown. Turn oven
off and leave treats in oven for 1 to 3 hours. Cool completely on
wire racks. Store in an airtight container.