1 c Oatmeal
1 c Rye flour
2 tb Sugar
1 tb Melted butter or margarine
1/2 c Milk
Combine oatmeal, 3/4 cup of the rye flour, sugar and butter together.
Slowly add the milk till a firm but slightly sticky dough forms. Scrape out
dough onto a wooden board or counter. Knead in the rest of the rye flour
till the dough stiffens a little. Wrap in saran wrap and chill for one
hour.
Preheat oven to 350 degrees. Roll out dough till 1/4 inch thickness. Cut
into shapes ( I like to use scotty dog cutters). Place on lightly greased
cookie sheets. Bake for 15 minutes. Turn off oven and let biscuits rest
till cool in oven with the door closed. Store in air-tight container for up
to 2 weeks.
Yields
1 Servings