1 1/2 cup chicken or beef broth
1/3 cup butter
1 3/4 cup rolled oats
1 cup grated cheddar cheese
3 cups whole wheat flour
In large stockpot, bring broth and butter to a boil. Remove from heat and stir in oats. Let sit for 15 minutes.
Preheat oven to 325 degrees and grease cookie sheets.
Using an electric mixer on medium speed, add cheese and egg. Blend thoroughly. Add flour, ½ cup at a time till solid dough is formed.
With remaining flour, use a ¼ cup to dust a hard surface. Place dough on floured surface, and begin to knead in the flour ¼ cup at a time till all flour is used.
Roll out dough, using small amounts of additional flour if needed, till dough is ½ inch thick. Cut shapes with cookie cutters and place biscuits onto greased cookie sheet.
Bake for 30 minutes.
Let cool and store extra biscuits in freezer.
If you don’t have the time to roll out the dough and use cookie cutters, shape it into 2 logs, wrap in wax paper, and place in the freezer for a couple of hours. Cut the log into 1/2 inch slices. Place the slices on a greased cookie sheet, and bake as directed.