Winter Beef Barley Biscuits - Rolled Cookies
Ingredients:
2 tablespoons virgin olive oil
6 cloves garlic, finely chopped
4 carrots, peeled and chopped into chunks
4 tablespoons unbleached flour
1/2 pound beef stew meat
2 cups unbleached flour
2 cups rolled oats
4 teaspoons baking powder
1/2 cup canola oil
1/2 cup natural beef broth
1.) In a small skillet saute the garlic in the olive oil over low heat. Add the chopped carrots and continue to cook for 5 minutes. Remove the carrots and set them aside to cool.
2.) Spread the 4 tablespoons of flour on a piece of waxed paper. Dredge the beef cubes in the flour and cook in a medium-high skillet. Remove from the heat after completely cooked and cool.
3.) Pulse the cooked carrots, beef cubes and garlic in a food processor until the mixture forms a paste. Set aside.
4.) Measure all of the dry ingredients into a mixing bowl and stir until combined. Make a well in the center of the dry ingredients and add the canola oil. Mix on medium speed until the mixture is crumbly. Add the beef mixture and stir until all ingredients are combined.
5.) Add the beef broth and stir until a dough forms. Turn the dough out on to a lightly floured surface and knead until the dough is soft. Roll the dough 1/4 inch thick and cut the biscuits with your cookie cutters.
6.) Place the biscuits on a parchment paper lined cookie sheet and bake for about 12-15 minutes. Turn the oven off and leave the biscuits in for another 20-30 minutes. Remove from the oven and cool them on a baking rack. Store biscuits in an airtight container.