Mix the dry ingredients and add them to the wet ingredients. Roll the mixture out to a thickness of ½". Cut to biscuit size or use bone-shaped cookie cutter.
Bake at 350F to 400F for 25 to 35 minutes until crispy. When cool, store in an airtight container in the refrigerator.
Martha Daniels shows you how to prepare this recipe.
You can cook most venison cuts like beef. Learn how to prepare, preserve, butcher and freeze venison
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.