1 pkg. active dry yeast
1 c. warm chicken broth
2 tbsp. molasses
1 3/4 to 2 c. all-purpose flour
1 c. cracked wheat
1/2 c. cornmeal
1 1/2 c. whole wheat flour
1/2 c. non-fat dry milk powder
2 tsp. garlic powder
1 egg, beaten
1 tbsp. milk

Dissolve yeast in 1/4 cup warm water (110 to 115 degrees). Add 1 cup all- purpose flour, chicken broth, and molasses; mix well, then add cracked wheat, wheat flour, cornmeal, dry milk, garlic, and 2 teaspoons salt. Roll out, half at a time, to 3/8 inch thickness. Cut into desired shapes. Place on ungreased baking sheets. Brush tops with mixture of egg and milk. Repeat with remaining dough. Bake at 300 degrees for 45 minutes. Turn oven off; let dry overnight in oven. Makes 42 to 48 biscuits.