1 pkg. Active Dry Yeast
1 cup Warm Chicken Broth
2 tbsp Molasses
1 3/4 cups All-Purpose Flour (1 3/4 Cups - 2 Cups)
1 1/2 cups Whole Wheat Flour
1 1/2 cups Cracked Wheat
1/2 cup Corn Meal
1/2 cup Non-Fat Dry Milk Powder
2 tsp Garlic Powder
2 tsp Salt
1 tbsp Milk (2% Best)
1 Beaten Egg

Dissolve yeast in 1/4 cup warm water, 110 to 115 degrees. Stir in broth and molasses. Add 1 cup only of all-purpose flour, all the whole wheat flour, cracked wheat, corn meal, dry milk and garlic salt. Mix well. On floured board, knead in remaining flour. Roll out 1/2 at a time to 3/8" thick. Cut in desired shapes. Place on ungreased baking sheet, brush tops with beaten egg and milk mixture. Repeat with remaining dough. Bake at 300 degrees Fahrenheit for 45 minutes. Turn oven off and let dry overnight.

Yields 42 to 48 Biscuits.