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. Posted to Bread-bakers Digest by Marg aka MEMAW
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|Serving Size: 1 Serving (677g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1171 (60%)|
|Amt Per Serving||% DV|
|Total Fat 130.1g||173 %|
|Saturated Fat 23.9g||120 %|
|Monounsaturated Fat 48.3g|
|Polyunsanturated Fat 39g|
|Cholesterol 230.9mg||71 %|
|Sodium 983.8mg||34 %|
|Potassium 860.3mg||23 %|
|Total Carbohydrate 167.4g||49 %|
|Dietary Fiber 17.7g||71 %|
|Sugars, other 149.6g|
|Protein 36.2g||52 %|
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Calories per serving: 1955
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