2 1/2 teaspoons dry yeast
1/4 cup lukewarm water
1 egg
3/4 cup chicken broth 1/4 cup honey
2 tablespoons minced garlic
3 cups whole wheat flour
1 cup cracked wheat

Directions:
Preheat oven to 325 ° F (165 ° C).

In a large bowl,dissolve yeast in water. Add egg, broth, honey, and garlic. Gradually blend in the flour and cracked wheat. Add enough wheat flour to form a stiff dough.

Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball and roll to 1/4-inch (6 mm) thick. Using bone-shaped cookie cutters, cut out biscuits. Place on ungreased baking sheets, spacing them about 1/4-inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 45 minutes. Let cool overnight. Makes several dozen biscuits that freeze well.