• 3-1/2 cups all purpose flour
• 2 cups whole wheat flour
• 1 cup rye flour
• 1 cup cornmeal
• 2 cups bulgar
• 1/2 cup non-fat dry milk
• 2 tsp. salt
• 1 packet (1/4 oz.) active dry yeast
• 2 cups beef stock or canned beef broth
• 1 egg
• 1 T. milk

Prepration -
In a large mixing bowl, combine all the flours, bulgar, cornmeal, non-fat dry milk and salt; set aside. In a separate bowl, dissolve the yeast in 1/4 cup lukewarm water; let stand for a few minutes. Stir the beef broth into the water/yeast mixture. Add the broth mixture to the flour mixture. Mix well to form a stiff dough. Knead the dough on a lightly floured board for about 3 minutes. Dust a pastry cloth with cornmeal. Use cornmeal to roll the dough as you would normally use flour. Roll the dough to about 1/4" thick. Cut with a dog bone (or other) shaped cookie cutter. Arrange on ungreased cookie sheets, at least 1/4" apart. Re-roll the trimmings. Whisk the egg and milk together. Brush the tops of the unbaked biscuits with the egg/milk mixture. Bake in a preheated oven at 325º for 45 minutes. Move the baked biscuits to wire racks. Let the biscuits cool and harden for several hours or overnight before storing in a tightly covered container.

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