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| 1 Packung | (1/4 -oz) active dry yeast |
| 1/4 Tasse | Warm water (110 to 115 degrees) |
| 1 Tasse | Warm beef broth (110 to 115 degrees) |
| 2 Esslöffel | molasses |
| 1 3/4 Tasse | All purpose flour (up to 2) |
| 1 1/2 Tasse | whole wheat flour |
| 1 Tasse | Cracked wheat |
| 1/2 Tasse | cornmeal |
| 1/2 Tasse | Dry milk powder |
| 1 Teelöffel | salt |
| 2 Teelöffel | garlic powdered |
| 1 gross | egg |
| 1 Esslöffel | milk |
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Combine yeast and warm water; let stand 5 minutes. Stir in broth and molasses. Stir in 1 cup all pourpose flour and next 6 ingredients. Turn dough out onto a floured surface. Knead in enough remaining flour to make a very stiff dough (5 minutes). Divide dough in half. Cover and let rest 10 minutes.
Roll each portion to 1/4-inch thickness (small dogs) or 3/8-inch thickness (large dogs). Cut with a 2- or 4-inch bone-shaped cutter, and place on ungreased baking sheets.
Combine egg and milk, stirring well; brush over biscuits. Bake at 300 degrees for 35 minutes (smaller biscuits) or 45 minutes for the thicker biscuits. Turn off oven, and let biscuits cool in oven overnight. Yield: 20 to 25 biscuits.
Cat Biscuits: Add 1/3 cup fish food flakes, and substitute chicken broth for beef broth. Roll to 1/4-inch thickness and cut with 1-inch fish-shaped cutter. Bake at 300 degrees for 20 minutes. Remove from oven; cool.
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