• 1 cup chicken broth
• 1 cup all-purpose flour
• 2 cups whole wheat flour
• 1/4 cup non-fat dry milk powder
• 1/2 tsp. salt
• 1-1/2 tsp. active dry yeast.

Preparation -
Place all the ingredients in the pan of a bread machine, in the order recommended in the user's manual. Set to the dough cycle and start. Sprinkle 2 ungreased cookie sheets lightly with corn meal; set aside. Remove the dough from the bread machine at the end of the dough cycle. On a lightly floured surface, roll the dough to about 1/4" thick. Cut with a dog bone (or other shape) cookie cutter or use a pizza cutter to cut the dough into 2" squares. Arrange the cut pieces on the prepared cookie sheets at least 1/2" apart. Repeat with the trimmings. Cover each filled cookie sheet with a clean kitchen towel. Let rise in a warm place for about 45 minutes. Bake in a preheated oven at 325º for 45 minutes. Transfer the baked biscuits to wire racks to cool and harden for at least 2 hours. Store in an airtight container.

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