1 pkg. active dry yeast
1 c. warm chicken broth (low salt)
2 T. molasses
1-3/4 to 2 c. all-purpose flour
1-1/2 c. whole wheat flour
1 c. cracked wheat
1/2 c. cornmeal
1/2 c. nonfat dry milk
2 tsp. garlic powder
2 tsp. salt
1 egg, beaten
1 T. milk
1/4 c. warm water

Dissolve yeast in warm water. Stir in broth and molasses. Add 1 c. of the all-purpose flour, whole wheat flour, cracked wheat, cornmeal, dry milk, garlic and salt. Mix well. On a floured surface, knead in remaining flour. Roll out half at a time to 3/8 inch thickness. Cut in desired shapes. Place on an ungreased baking sheet. Brush tops with mixture of egg and milk. Repeat with remaining half of the dough. Bake in a 300 oven for 45-50 minutes. Turn oven off, let cookies dry in oven overnight. Makes 42-48 biscuits.