- 1/4 cup hot water
- 8 chicken or beef bouillon cubes
- 1 package dry yeast
- 1 1/2 cups tomato juice
- 2 cups flour, divided
- 2 cups wheat germ
- 1 1/2 cups whole wheat flour
Heat oven to 325º.
Place the hot water and bouillon cubes in a large mixing bowl and mash with a fork.
Sprinkle yeast over this mixture and let stand about 5 minutes, until yeast is dissolved.
Add the tomato juice, half the flour and the wheat germ and stir to form a smooth batter.
Gradually work in the remaining flour and the whole wheat flour with your hands.
Divide the dough into 4 balls. Roll each ball out on a floured board to about 1/4" thick. Cut into shapes and place on ungreased cookie sheets about an inch apart.
Bake for 1 hour, then turn off the heat and let biscuits dry in oven for about 4 hours or overnight with the door propped open slightly. Store in airtight container.