Instructions: 1. Combine flour, sugar and salt. With a pastry blender or a fork, cut in the margarine until the mixture looks like coarse crumbs.

2. Beat egg in a small bowl. Stir in milk and peanut butter (mixture will be lumpy). Add egg mixture to flour mixture; stir. Stir in the water, 1 teaspoon at a time, until the dough forms a ball.

3. On a lightly floured surface, knead dough for 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.

Cut into desired shapes with a cookie cutter. Brush with beaten egg whites and, if desired, sprinkle with sesame seeds.

4. Bake in a preheated 350F oven until firm and golden, about 30 minutes (reduce baking time if you rolled biscuits thinly).

NOTE: These biscuits are best if they are air-dried for 3 or 4 days before being stored in a plastic bag or container.

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