• 2 1/2 teaspoons dry yeast
• 1/4 cup lukewarm water
• 1 egg
• 3/4 cup chicken broth
• 1/4 cup honey
• 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, and honey. 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.