In a large bowl, dissolve yeast in warm water. Stir in the parsley,
garlic, broth, honey, and egg. Gradually blend in flour, adding
enough to form a stiff dough.
Transfer to a floured surface and knead until smooth (about 3-5
minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm)
thick. Using small bone-shaped cookie cutters, make biscuits! Transfer
to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart.
Gather up the scraps, roll out again, and cut additional biscuits.
Bake for 30 minutes. Remove from oven and turn over. Bake for an
additional 15 minutes, or until lightly browned on both sides. Let
cool overnight. (After we finish baking all batches of biscuits,
we turn off the oven, then spread all the biscuits out on one baking
sheet and set them in the oven to cool overnight. The extra time
in the oven as it cools off helps make the treats crispier and crunchier.)
Makes several dozen small bones that keep and freeze well. We like
these biscuits because they're quick and easy and we always have
the ingredients on hand to make them. Our boys like them because
they're good!
