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Ingredientes
- 1 c. rolled oats
- 1/3 c. margarine or possibly butter
- 1 c. boiling water
- 3/4 c. cornmeal
- 1 Tbsp. sugar
- 2 tsp chicken or possibly beef instant bouillon
- 1/2 c. lowfat milk
- 4 ounce shredded cheddar cheese ( 1 c.)
- 1 x egg beaten
- 2 c. white or possibly wheat flour
Direcciones
- Preheat oven to 325 degrees.Grease cookie sheets. In large bowl combine rolled oats, margarine and water; let stand for 10 min. Stir in cornmeal, sugar, bouillon, lowfat milk,cheese and egg. Mix well. Add in flour 1 c. at a time, mixing well after each addition to create stiff dough.
- On floured surface, knead in remaining flour till dough is smooth and no longer sticky, 3 to 4 min. Roll or possibly pat out dough to 1/2 inch thickness; cut with cookie cutter. Place 1 inch apart on cookie sheets.
- Bake for 35 to 45 min or possibly till golden. Cold completely. Store loosely covered.
- Makes 3 1/2 dozen large biscuits.
- NOTES : Store in the refrigerator or possibly in the freezer as these can go moldy if left at room temperature for very long.
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