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

Heat oven to 325 degrees. Grease cookie sheets. In a large bowl, combine rolled oats, butter and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well.

Lightly spoon flour into measuring cup; level off. Add flour 1 cup at a time, mixing well after each addition to form soft dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3-4 minutes.

Roll or pat out dough to 1/2 inch thickness; cut with bone-shaped cookie cutter. Place 1 inch apart on prepared cookie sheets. Bake at 325 degrees for 35-45 minutes or until golden brown. Cool completely. Store loosely covered. Yield: 3 1/2 dozen large biscuits, or 8 dozen small biscuits.