2 cups white flour
1 cup peanut butter
1 cup whole wheat flour
1 cup mashed potatoes
1 cup milk
1/2 cup rye flour
1/2 cup rice flour
1/2 cup warm water
1/2 cup chicken stock
1/4 cup molasses
1 package dry yeast
Preheat oven to 325 F (165 C). In a large bowl dissolve the yeast in water. In a large
saucepan mix together the potatoes, milk, molasses, chicken stock, and peanut butter.
Heat, stirring often until boiling. Remove from heat and let cool to room temperature.
Add to the yeast mixture. Gradually mix in the egg, wheat, rye and rice flours. Add
enough white flour 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 1/2 inch thickness.
Using knives or cookie cutters cut out biscuits. Place on baking sheet, spacing about
1/4 inch apart. Bake for 45 minutes. Let cool overnight.