Best Graham Biscuits Recipes

PEANUT BUTTER/GRAHAM DOG BISCUITS

Steps:

• Using mixer with a dough hook, add all ingredients EXCEPT flour, mixing well Add flour gradually until dough is stiff enough to handle and roll into small balls.
• Place lower oven rack ABOVE middle rack Preheat oven to 300 f place balls onto one large cookie sheet and flatten slightly with bottom of glass or finger.
• Place on top rack.
• Bake for 90 minutes, turning biscuits over half way through.
• lower temperature to 225 f and bake for another 45 min.
• approx.
• test occasionally.
• test for doneness by taking one out, let cool, and break apart.
• It should be crisp and hard like milk bones.
• when done, remove from oven and let cool.
• store in air tight container.
• If you cannot get all biscuits on one cookie sheet,use two,and when you turn biscuits over, and return to oven alternate the racks you had the sheets on.

DIGESTIVE BISCUITS OR GRAHAM CRACKERS

Steps:

• Cut butter into flour until mixture is like coarse meal.
• Add all other ingredients, but only enough water to make dough into pastry consistency.
• Roll out on a floured surface till very thin (about 3 mm [1/8"] to 6 mm [1/4"] thick).
• Cut into small squares, depending on what size you prefer.
• Bake on *unoiled* baking sheets until golden brown, about 15 minutes.
• Cool on rack.

GRAHAM BISCUITS

Steps:

• Preheat oven to 450°F.
• Cut shortening into mixed dry ingredients until the mixture is the consistency of dry cornmeal. Add the milk and molasses all at once, to the dry ingredients. Stir dough for a scant 1 minute. Drop by heaping tablespoons onto an ungreased baking sheet.
• Bake for 10 minutes or until lightly browned.