2 teaspoons beef bouillon granules
1/3 cup vegetable or canola oil
1 cup boiling water
2 cups rolled oats
3/4 cup cornmeal
1/2 cup milk
1 cup grated cheese
1 egg -- beaten
1 cup rye flour
2 cups white flour

Topping:
1 cup beef broth
1/2 teaspoon garlic powder
3 tablespoons oil

Preheat oven to 325 F. Add bouillon and oil to boiling water then add oats. Let mixture stand for a few minutes. 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 them over and repeat with other side. Bake at 325 F for 45 minutes or until lightly browned on bottom. Turn off the oven and leave biscuits in until cool.