I Love Cheese Biscuits

1/4 cup chicken broth
6 ounces plain nonfat yogurt
1 tablespoon vegetable oil
1 tablespoon barley malt syrup
1/2 teaspoon salt
2/3 cup whole wheat flour
1 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 cup grated Cheddar cheese
2 tablespoons brewer's yeast
1/2 cup cornmeal
1/2 cup oatmeal, uncooked
1/4 cup farina, uncooked
2 tablespoons dried parsley flakes
1 1/2 teaspoons active dry yeast

Place chicken broth, yogurt, oil, barley malt syrup, salt, whole-wheat flour, all-purpose flour, parmesan cheese, cheddar cheese, brewer's yeast, cornmeal, oatmeal, farina, parsley flakes and active dry yeast in bread machine, and set on dough cycle. Check consistency in 5 to 15 minutes; dough should be a firm, round ball. Add more flour or liquid if necessary to make dough workable.

Heat oven to 325 degrees F.

When cycle is over, roll dough out on a board lightly dusted with cornmeal. Dough should be about 1/4 inch thick. Cut out treats with a cookie cutter. Re-roll dough until all of it is used. Place treats on a nonstick cookie sheet.

Bake 45 to 55 minutes or until biscuits start to brown. Turn oven off and leave treats in oven for 1 to 3 hours. Cool completely on wire racks. Store in an airtight container.