Glazed Beagle Biscuits

Makes 25 to 35

2 teaspoons beef bouillon granules
1 cup boiling water
3/4 cup cornmeal
1 cup grated cheese
1 cup rye flour
1/3 cup vegetable oil
2 cups rolled oats, not instant
1/2 cup milk
1 large egg, beaten
2 cups all-purpose flour
1 cup beef broth

Topping:
1/2 teaspoon garlic powder
3 tablespoons vegetable oil

Add bouillon and oil to boiling water, then add oats. Let mixture stand for a few minutes.

In a large bowl, 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 biscuits over and repeat on other side. Bake at 325 degrees F for 45 minutes or until lightly browned on bottom. Turn off the oven and leave biscuits inside until cool.