Double

2 cups cornmeal

2 cups white flour

2 cups whole wheat flour

2 tsp salt

2 eggs

6 tsp (2 ½ tbls) canola oil

1 1/3 cups broth (1 tin)

2 cups low fat peanut butter

-use 3 bowls:  medium, large, and enormous

Single

1 cup cornmeal (part or all rolled oats if desired)

1 cup white flour

1 cup whole wheat flour

1 tsp salt

1 egg

3 tsp canola oil

2/3 cup broth or milk

1 cup or more fat-reduced peanut butter

Mix wet & dry ingredients separately.  Coat measuring cup with the oil and measure peanut butter.  Beat egg in a bowl, add peanut butter, and whip together.  Gradually add broth to egg-peanut butter mixture and whip to a smooth consistency.  Pour dry into wet ingredients and mix thoroughly to a stiff consistency; add more white flour if necessary. 

Preset oven to 225-275° F. 

Roll out dough fairly thinly between sheets of wax paper for biscuits that stay crunchy. For fastest results, use a pizza wheel to cut into small rectangles for a home-style appearance.  Set timer for 15 minutes and flip biscuits half way, returning to oven.  After 30 minutes turn heat off and allow biscuits to cool in the oven if the weather is humid.  OR, use bone-shaped cookie cutter for Milkbone-style look, and thicker biscuits.

HINTS:

- 250° F for around 30 minutes, until golden brown; flip biscuits after 15 minutes.

-Campbell’s beef broth: 1 can is enough for 2 batches & gets rave reviews

-beef broth keeps better for a second batch the following week

I store these biscuits in a biscuit tin, and every day I take out a day’s supply to keep in a crock on the kitchen counter.