• 1 cup rolled oats
• 2 packets beef bouillon
• 1-1/2 cups hot water
• 1/2 cup nonfat dry milk
• 1/4 cup margarine
• 1 egg, beaten
• 1 cup shredded cheddar cheese
• 1 cup cornmeal
• 1 cup wheat germ
• 3 cups whole wheat flour

Prepration -
Place the oats, bouillon, and margarine in a large bowl. Pour the hot water over the mixture. Let stand for 5 minutes. Mix in the dry milk, egg, and shredded cheese. Add the cornmeal and wheat germ and mix well. Add the flour, one cup at a time, mixing well after each addition. Knead on a lightly wheat-floured board for 3 to 4 minutes, adding additional wheat flour, if needed, to make a stiff dough. Wrap the dough in waxed paper and refrigerate for about 1 hour before rolling. On a lightly floured surface, roll the dough about 1/2-inch thick. Cut with a dog bone (or other shape) cookie cutter and place on a lightly greased cookie sheets. Re-roll the trimmings. Bake in a preheated oven at 300º for 1 hour. Turn the oven off and let the baked biscuits cool and harden for 2 hours or more. Store in a tightly covered container.

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