1 c. rolled oats
1/3 c. butter
1 c. boiling water
1 tbsp. sugar
3/4 c. cornmeal
1-2 tsp. chicken or beef bouillon
1/2 c. milk
1 c cheddar cheese (shredded)
1 egg, beaten
2-3 c. whole wheat flour

Heat oven to 325 degrees. Grease cookie sheets. In large bowl, combine oats, butter and boiling water; let stand for 10 minutes. Stir in cornmeal, sugar, milk, cheese and egg and bouillon; mix well. Add flour, 1 cup at a time, mixing well after each addition to form a stiff dough.

On a floured surface, knead 3-4 minutes. Roll out to 1/2-inch thickness and cut with cutter. Bake at 325 degrees for 35-45 minutes. Store loosely covered.

Instead of sugar I add molasses. Also, I add garlic (1-2 teaspoons) powder and/or Brewer's yeast. Makes 60 small biscuits.