Tail Wagging Dog Biscuits

4 1/2 cups whole wheat flour
3 cups all-purpose flour
2 teaspoons salt
3 cups cornmeal
3 1/2 cups beef broth
1 1/2 cusp oats
1 cup vegetable oil
2/3 cup bone meal powder
2 large eggs

Glaze:
1 large egg beaten with
    1 tablespoon Worcestershire sauce

Position oven racks to divide oven in thirds. Heat oven to 300 degrees F. Have two cookie sheets ready.

Mix flours, corn meal, oatmeal, bone meal powder, garlic powder, and salt in a large bowl. Whisk beef broth, oil and the 2 eggs in a medium-size bowl. Stir broth mixture into flour mixture with a wooden spoon until blended and a soft dough forms.

On a floured surface with a floured rolling pin, roll out dough to 1/2-inch thickness. Cut in dog bone biscuit shapes. Place 1/2 inch apart on ungreased cookie sheets. Re-roll and cut scraps. With a toothpick prick a line of dots down centers, if desired. Brush tops and sides of biscuits with the glaze. Bake 2 cookie sheets at a time for 2 hours.

Turn the oven off and leave biscuits in 1 to 2 hours to dry and harden.

Store, covered, at room temperature up to 3 months.

This makes 80 (4-inch) biscuits or 112 (2 1/2-inch) biscuits.