2 chicken bouillon cubes
1 cup boiling water
2 cups whole wheat flour
½ cup cornmeal, stone ground
1 ½ cups powdered skim milk
1 cup quick cooking rolled oats
½ cup vegetable oil
2 eggs beaten
Dissolve bouillon cubes in boiling water and set aside until room temp.
In large bowl, combine dry ingredients.
Make a well in the flour mixture & gradually stir in oil, eggs and bouillon mixture until well blended
Knead dough on a floured surface, about 4-5 minutes until dough sticks together and is easy to work with.
With a rolling pin, roll dough to between ¼ and ½” thickness
Cut with biscuit cutter and place on a microwave – proof surface in the microwave
Microwave 5 minutes at medium. Carefully turn each biscuit over and microwave another 5 minutes. Then turn again. Microwave 2 - 5 minutes
Cool on rack & store in sealed plastic bags in the refrigerator