Instructions: In large bowl, mix all dry ingredients except yeast. Sprinkle yeast over warm water and stir dissolve. Add yeast mixture and 2 cups of broth to flour mixture. Mix well with hands. (Dough will be very stiff.) If necessary, add a little more broth. On floured surface, roll out dough to 1/4" thickness. Cut into desired shapes and place on ungreased baking sheets. Beat egg and milk together. Brush biscuits lightly with egg-milk mixture. Bake at 300F. 45 minutes.

Turn oven off and let biscuits remain in closed oven overnight.

*Note: Dough must be used immediately, but baked cookies will last for months if stored properly.

This recipe is from a wonderful old
pamphlet put out by Ohio State University for the state 4-H program during World War II.

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