Crunchy BBQ Biscuits

Crunchy BBQ Biscuits

2 cups whole wheat flour, plus additional for kneading
1 cup rolled oats
1 cup wheat germ
1/2 cup rye flour
1/2 cup yellow cornmeal
1/2 cup barbecue sauce
1/4 cup canola oil
1 cup chicken broth

Preheat oven to 350.

In a large bowl, whisk together 2 cups whole wheat flour, oats, wheat germ, rye flour and cornmeal.

In a medium bowl, whisk together barbecue sauce, canola oil and chicken broth. Pour mixture into the dry ingredients and stir until a stiff dough forms.

Scoop mixture to a lightly floured surface and knead the dough, adding enough additional whole wheat flour to keep it from sticking, until the dough is smooth - about 3 to 5 minutes.

Roll the dough out until it is roughly 1/4" thick. Cut out as many biscuits as you can using your favorite cookie cutter. Gather up the scraps, re-roll out the dough and continue cutting out the biscuits. Continue this process until all the dough has been used. Place the biscuits on parchment lined baking sheet and bake until the biscuits are firm and beginning to darken - about 30 to 40 minutes. Remove and place the biscuits on a wire rack to cool completely.

Makes several dozen.

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