Cheesy Herb Biscuits

Cheesy Herb Biscuits

2 1/4 teaspoons yeast
1/4 cup warm water
2 cups chicken broth
2 tablespoons olive oil
1/2 cup fresh grated parmesan cheese
1/2 cup powdered nonfat dry milk
2 tablespoons dried parsley
1 teaspoon oregano
2 teaspoons granulated garlic
1 1/2 cup whole wheat flour
1 cup cracked wheat
1/2 cup rye flour
An additional 3 1/2 to 4 1/2 cups whole wheat flour
1 egg
1 tablespoon milk

Preheat oven to 325

In a large bowl, and the yeast and warm water, stirring to dissolve. Add chicken broth, oil, cheese, powdered milk, parsley, oregano, and garlic.

In a medium bowl, whisk together the whole wheat flour, cracked wheat and rye flour. Mix into the wet ingredients. Add enough of the additional wheat flour to form a stiff dough.

Scoop dough onto a lightly floured surface and knead for about 5 mins, adding whole wheat flour to keep from sticking, until smooth. Cover and let rest a few minutes to relax the dough. Shape the dough into a ball and roll to 1/2" thick. Using your favorite cookie cutters, cut out as many shapes as you can, reroll dough and repeat. Set treats on baking sheets lined with parchment.

Bake for 45 minutes and remove from the oven.

In a small bowl, whisk together egg and milk.

Brush top side of the biscuits with egg wash and then turn them over to brush the other side. Bake for an additional 30 minutes. Let cool completely.