Glazed Beagle Biscuits
2 teaspoons beef bouillon granules
1/3 cup Canola Oil
1 cup boiling water
2 cups rolled oats
3/4 cup cornmeal
1/2 cup milk
1 cup grated cheese
1 egg — beaten
1 cup rye flour
2 cups white flour
Add bouillon and oil to boiling water then add oats. Let mixture stand for a few minutes. Stir in the cornmeal, milk, cheese, and egg. Slowly stir in the flours. Knead on a lightly floured surface until the dough is smooth and no longer sticky. Roll out to about 1/4 inch thick and cut into bone shapes. Place on a greased baking sheet. Spoon topping over biscuits. Turn them over and repeat with other side. Bake at 325 for 45 minutes or until lightly browned on bottom. Turn off the oven and leave biscuits in until cool.