3 c. flour
3 c. whole wheat flour
2 c. bulgur wheat or cracked wheat
1 c. cornmeal
1/2 c. instant nonfat milk
2 tbsp. salt
3 c. chicken broth or water
Milk

In large bowl, mix flours, bulgur, cornmeal, dry milk and salt. Add 2 cups of broth. Mix well with hands. Dough should be very stiff, about the consistency of bread dough. Add more broth if necessary.

Preheat oven to 300 degrees. Roll out dough on floured surface to 1/4 inch thickness. Cut out biscuits with dog bone cookie cutter. Place on ungreased cookie sheet. Brush each lightly with milk. Bake 45 minutes. Turn off oven but leave biscuits in overnight. Makes 3 1/2 dozen.