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| 1 Tasse | rolled oats |
| 1/3 Tasse | margarine or butter |
| 1 Tasse | water boiling |
| 3/4 Tasse | cornmeal |
| 1 Esslöffel | sugar |
| 2 Teelöffel | Chicken or beef instant bullion |
| 1/2 Tasse | milk |
| 4 x ca. 30 g | Shredded cheddar cheese; ( 1 cup) |
| 1 | egg beaten |
| 2 Tasse | White or wheat flour |
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Store in the refrigerator or in the freezer as these can go moldy if left at room temperature for very long.
Preheat oven to 325 degrees.Grease cookie sheets. In large bowl combone rolled oats, margarine and water; let stand for 10 minutes. Sitr in cornmeal, sugar, boullion, milk, cheese and egg. Mix well. Add flour 1 cup at a time, mixing well after each addition to form stiff dough.
On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness; cut with cookie cutter. Place 1 inch apart on cookie sheets.
Bake for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large biscuits.
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