Ingredients
2 cups whole wheat flour
1 cup rolled oats, regular or quick
1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley
1/2 cup dry milk
1/2 teaspoon salt
2 large eggs
1 cup peanut butter, crunchy or plain
1/2 cup + 1 tablespoon cold water, enough to make a cohesive dough
Preparation
Preheat the oven to 300°F. Lightly grease a couple of baking sheets, or line them with parchment.
Mix together the flour, oats, parsley, dried milk, and salt. Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly. Add enough water to bring the dough together.
Roll the dough about 1/4" thick, and cut. Gather and re-roll the scraps, and continue to cut biscuits until you’ve used all the dough.
Bake the biscuits for about 40 to 60 minutes, baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through.
