4-1/2 c. whole wheat flour
3 c. all purpose flour
3 c. cornmeal
1-1/2 c. rolled oats
2/3 c. bone meal powder (health stores; or substitute nonfat dry milk)
2 T. garlic powder
2 tsp. salt
3-1/2 c. beef broth (from bouillon)
1 c. vegetable oil
2 large eggs
Glaze (optional): 1 large egg beaten with 1 T. Worcestershire sauce

Position oven racks to divide oven in thirds. Heat to 300 degrees. Mix flours, cornmeal, oats, bone meal or powdered milk, garlic powder, and salt in a large bowl. Whisk beef broth, oil and 2 eggs in a medium size bowl. Stir broth mixture into flour mixture with a wooden spoon until blended and a soft dough forms. On flour surface with floured rolling pin, roll out dough to 1/2 inch thickness. Cut in dog-bone shapes with floured cookie cutter. Place 1/2 inch apart on ungreased cookie sheets. With toothpick, prick a line of dots down the center, if desired. Brush tops and sides of biscuits with the glaze. Bake 2 cookie sheets at a time for 2 hours. Turn off oven and leave biscuits in 1-2 hours to dry and harden. Store, covered. Will keep at room temperature up to 3 months. Makes eight [eighty?] 4-inch biscuits or 112 2-1/2 inch biscuits. Dough may be frozen up to 6 months and used when needed.