Sauteed Liver and Romano Cheese Biscuits - Refrigerator Cookies
Ingredients:
6 ounces chicken livers, chopped
4 cloves garlic
4 tablespoons virgin olive oil
1/2 cup filtered water
4 cups rice flour
1 cup rolled oats
4 teaspoons baking powder
4 tablespoons freshly grated Romano cheese
1.) Preheat oven to 325o F.
2.) In a medium sauce pan saute the livers and garlic until liver is firm . Pulse the cooked liver in a food processor. Add the pan drippings and stir while it forms a paste. Next add all of the water and mix until creamy.
3.) Measure all the dry ingredients into a mixing bowl and whisk until blended together. Make a well in the center of the dry ingredients and add the liver mixture. Mix on medium speed until all ingredients are totally combined together.
4.) Turn the dough out on to a lightly floured surface and shape into a log, around 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least one hour.
5.) When ready to make biscuits, slice the log into 1/8 inch thick biscuits and place on a parchment lined cookie sheet. Bake for 12-15 minutes or until the biscuits are dry and firm to the touch. Turn the oven off and leave the biscuits in for another 20-30 minutes. Remove from the oven and allow to cool on a baking rack. Store biscuits in a cookie container.