Ingredients:
- 1 1/2 cups whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup nonfat dry milk powder
- 1 egg, lightly beaten
- 1 cup cooked, shredded chicken chicken breast
- 1/2 cup shredded carrots
- 1/4 cup grated Parmesan cheese
- 3/4 cup to 1 cup sodium-free chicken broth
Instructions:
- preheat oven to 350
- whisk together flours and powdered milk
- add the egg, chicken, carrots, Parmesan cheese and 3/4 cup of the chicken broth to your dry ingredients
- mix together until dough forms
- dough should be firm, but if too dry, add remaining 1/4 cup of chicken broth 1 tablespoon at a time until dough is easier to work with
- knead dough on a lightly floured surface, then roll out to about 1/4-inch thick
- cut out desired shapes
- place biscuits on parchment lined baking sheet
- bake for 25-30 minutes, until treats are golden around edges
- allow to cool completely
- store in airtight container in the fridge
