4 1/2 cups whole wheat flour
3 cups all purpose flour
3 cups cornmeal
1 1/2 cups oats
2/3 cup bonemeal powder or
nonfat dry milk
2 Tbsp garlic powder
2 tsp salt
3 1/2 cups beef broth
1 cup vegetable oil
2 large eggs

Position oven racks to divide oven in thirds. Heat oven to 300 deg. Use 2 cookie sheets. Mix flours, cornmeal, oats, drymilk, garlic and salt in large bowl. Whisk broth, oil and eggs in medium size bowl. Stir broth mixture into flour - mix until blended and soft dough forms. Roll out dough on floured surface with rolling pin to 1/2 inch thickness. Cut into desired shapes with floured cutter. Place 1/2 inch apart on ungreased cookie sheets. Reroll and cut scraps. With toothpick prick a line of dots down the centers. Bake 2 cookie sheets at a time for 2 hours. ( I rotate the sheets half way). Turn off oven and leave biscuits in for 1 to 2 hours to dry and harden. Store in tight container for up to 3 months. Makes about 80 4 inch biscuits.