Rosemary and garlic biscuits

2 1/2 cups whole wheat flour

1/2 cup ground sunflower seeds

1 tspn kelp

1 tspn rosemary

2 eggs, beaten

1/2 cup chicken stock

2 cloves pressed garlic

Combine all dry ingredients and mix well.  Then combine wet ingedients until well blended.

Mix both together, adding more chicken broth as needed, to form a stiff dough that can be formed into a ball by hand.  Set dough aside for 30 minutes

Roll dough out to 1/4″ thick and cut into squares.

Place on baking sheet, they can be crowded and bake 30 min. at 350 degrees.

For firmer buscuits turn off the oven and leave them in the oven until it cools.

Yields 4 to 8 dozen depending on the size.