1 1/2 c. plain flour
1 1/2 c. whole wheat flour
1 c. rye flour
1 c. old-fashioned oats
1 c. cornmeal
1/4 c. liver powder (available at health food stores)
1 tsp. salt
1 tsp. garlic powder
1 lg. egg
1/2 c. vegetable oil
1 3/4 c. beef broth

Place rack in upper third of oven; heat to 300 degrees. Line cookie sheet with foil. In large bowl, mix flours, oats, cornmeal, liver powder, salt and garlic powder. Add egg, oil and broth. Mix with a wooden spoon to make a soft dough. Dough should be soft but firm enough to roll out. If dough is too moist, add a little more flour; if too dry, add a little more broth or water.

On floured surface, roll out dough to 1/2 inch thickness. Cut in 3 1/2 inch dog-bone biscuit shapes with floured cutter or your favorite pattern. Place 1 inch apart on prepared cookie sheet. Prick a line of dots down centers, halfway through. Bake 2 hours. Turn off oven and let biscuits stand in oven overnight to dry out and harden. Children like these too.