1 cup (140 g) whole wheat flour

1/2 cup (90 g) medium cornmeal

1 egg

1/4 cup (60 ml) chicken broth

2 tbsp (30 ml) peanut butter

With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a food processor, combine the flour and cornmeal. Add the egg, broth and peanut butter and pulse until the dough just begins to hold together. Remove from the food processor and shape into a disc with your hands.

On a floured surface, roll the dough until 1/4 inch (5 mm) thick. Using a bone-shaped cookie cutter, cut out the biscuits. Arrange on the baking sheet.

Bake for 25 minutes or until the biscuits begin to brown. Cool on a rack.

Store in an airtight container.

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