3 - 4 cups rye flour
2 cups barley flour
2 cups beef broth
1/4 olive oil
4 tablespoons parsley
1 tablespoon minced garlic


Preheat oven to 350 F (180 C). In a large bowl mix olive oil, garlic and parsley. Heat the beef
broth until steamy then add to the olive oil mixture. Mix in barley flour and let cool until
lukewarm. Gradually mix in rye flour, adding enough to form a stiff dough. Transfer to a
floured surface and knead until smooth, about 4 min. Shape the dough into a ball and roll
out to 1/4 inch thickness. Using knives or cookie cutters cut out the biscuits. Transfer to
a cookie sheet spacing them about 1/4 inch apart. Bake for 30 min. Turn biscuits over and
bake for 30 more minutes. Let biscuits cool overnight.