Submitted by Diana Roberts, www.catswhiskerart.com
4 ½ C All Purpose Shepherd’s Grain Flour
1 – 26 oz jar of peanut butter (I use Adams which is only peanuts & salt)
1 ½ C cold water
Rub the peanut butter into the flour. Add cold water and mix it in. Knead the dough and shape into logs about 1 inch in diameter that hold together well. Cut each log into slices about ¼ inch thick and place biscuits on a cookie sheet.
Roll out the dough into a layer ¼ thick. Press it into the cookie sheet (it doesn’t have to fit exactly) and cut into squares.
Bake the biscuits at 350 degrees F for 25 to 30 minutes. Turn off the oven and leave the biscuits inside to dry out. They must be crunchy (but not rock hard) or they may mold in storage.
You may also freeze or refrigerate the logs of dough (in plastic wrap) and bake them at a later date.