Joey's Dog Biscuits
2 cups wholewheat flour
1 cup cornmeal
2/3 cup brewer's yeast
2 teaspoons garlic powder
2 egg yolks
3 bouillon cubes (or three teaspoons of the bouillon powder), dissolved in 1 1/2 cup boiling water
dried herbs (optional) Mix all ingredients in large bowl.
Roll out half of the dough at a time into 1/8 inch thickness.
Using a cookie or a pizza cutter, cut to desired shapes and sizes.
Bake on an ungreased cookie sheet for 20 minutes at 375 F.
Let the cookies cool.
Yields about 1 pound.
If placed in an airtight container, biscuits will keep for weeks, in Arizona for years :-)I added the herbs, because I always have some dried herbs waiting to be used up.
Contributed by: Jennie Jansen
