Mix flours and all other dry ingredients in a large bowl. Add egg, oil and beef broth. Mix the dough, adding enough additional flour to make a dough that can be rolled. On a floured surface, roll to 1/2" thickness, then cut with cookie cutter into desired shapes. Prick with a fork halfway through each biscuit and bake on foil-covered cookie sheets for 2 hours at 300. Turn the heat off, but keep the biscuits in the oven until hardened. Store up to 3 months in plastic bag in refrigerator.
