BISCUIT RECIPE #1:

2 c. whole wheat flour
1 c. cornmeal
2/3 c. Brewers yeast
2 tsp. garlic powder
1/2 tsp. salt
2 egg yolks
3 beef or chicken bouillon cubes dissolved in 1 1/2 c. boiling water

Mix well and roll out 1/2 of dough to a 3/8 inch thickness. Cut into desired shapes. Bake at 375 degrees for 20 minutes on an ungreased cookie sheet. Turn oven off but leave biscuits in oven until crunchy. Makes about 1 pound of biscuits.

BISCUIT RECIPE #2:

2 1/2 c. whole wheat flour
1 tsp. white sugar
1/4 tsp. salt
6 tbsp. butter
1 whole egg
1/2 c. non-fat dry powdered milk
Mix with 1/2 c. cool water

Knead for 3 to 5 minutes or until dough forms a nice ball. Roll to about 1/2 inch thick and cut into desired shapes. Bake on lightly greased cookie sheet for 30 minutes at 350 degrees. If desired, one can add chicken broth or beef bouillon to recipe for flavor.