3 c. all purpose flour
3 c. cornmeal
1 1/2 c. oats
2/3 c. bone meal powder or non-fat dry milk
pinch of garlic powder
2 tsp. salt
3 1/2 c. beef broth
1 c. vegetable oil
2 lg. eggs

1 lg egg beaten with 1 tbsp. Worcestershire sauce

Position oven racks to divide oven in thirds. Heat oven to 300°F. Have 2 cookie sheets ready.

Mix flours, cornmeal, oatmeal, bone meal powder, garlic powder and salt in a large bowl. Whisk beef broth, oil, and the 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 floured surface with floured rolling pin, roll out dough to 1/2 inch thickness. Cut in dog bone biscuit shapes (or any shape desired) with floured cutter or with floured card board pattern. Pale 1/2 inch apart on ungreased cookie sheets. Re-roll and cut scraps.

With a toothpick prick a line of dots down centers, 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 biscuit in 1-2 hours to dry and harden. Store, covered at room temperature up to 3 months.

Makes 80 4-inch biscuits or one hundred twenty 2 1/2 inch biscuits.