Things You'll Need
- 1/2 cup hot water
- 1 chicken or beef bouillon cube
- 3 cups oat, buckwheat or brown rice flour
- 1/2 teaspoon garlic powder
- 1/2 cup meat drippings or margarine
- 1 egg
- Cookie cutters
Instructions
Preheat oven to 350 degrees. Mix hot water and the bouillon cube until the bouillon is dissolved.
Combine the bouillon with all other ingredients and mix well. Finer flour makes stickier dough. Oat and course rice flour biscuit dough may be somewhat crumbly.
Knead the dough and form into a ball.
Roll dough to 1/2-inch thickness and cut into shapes with cookie cutters. The dough will yield about 24 cookie-sized biscuits.
Place dough on cookie sheet and bake for 30 minutes until biscuits are stiff and browned.
Cool biscuits. They can be stored at room temperature for about a week.