3 1/2 c. flour
2 c. whole wheat flour
1 c. rye flour
1 c. cornmeal
2 c. cracked wheat
1/2 c. dry milk
4 tsp. salt
1 pkg. dry yeast
1/4 c. warm water
2 c. chicken stock (or other liquid)
1 egg
1 tbsp. milk

Combine all dry ingredients except the yeast. In a separate bowl, dissolve yeast in 1/4 cup warm water. To this, add chicken stock. (You can use bouillon, pan drippings or water from cooking vegetables.) Add liquid to dry ingredients. Knead mixture for about 3 minutes. (Dough will be stiff. If too stiff, add extra liquid or an egg.)

Roll dough out on a floured board to 1/4 inch thickness; then cut into shapes with cookie cutter or a knife. Place on ungreased cookie sheets and brush with combined egg and milk. Place in a 300 degree oven. After 45 minutes, turn off the heat. Leave the biscuits in the oven overnight to get bonehard. Makes about 8 dozen biscuits.