1/3 c butter
3/4 c hot water
1/3 c non-fat dry milk
1 beef (chicken or veggie) stock cube
3 c whole wheat flour (or flour of your choice)
Preheat oven to 350 F. Line 1 or 2 baking sheets with parchment paper. The amount of sheets you use will depend on how many biscuits you cut by size. Cut butter up into pieces and place in a large bowl. Add the non-fat dry milk and the stock cube. Pour the hot water over this and mix until butter is melted. Add flour and mix well, forming a dough you can roll. On a lightly floured surface, roll out dough to 1/4″ thickness and cut into desired shapes. Prick with a fork. Place on prepared sheets. Bake for 45 – 50 min. Turn off the oven and let the biscuits sit in the oven until completely cool. This helps to dry them for storage. Yield: Amount is variable, but about 2 dozen 3″ bone shaped biscuits.