3 c. whole wheat flour
2 c. multigrain oatmeal (or old-fashioned oats)
1/4 c. wheat germ
1/4 c. nonfat dry milk powder
1/2 tsp. garlic powder
1-1/3 c. water
1/3 c. creamy peanut butter
1 large egg

Adjust rack to the lower third of the oven. Preheat the oven to 275 degrees. Line a baking sheet with parchment paper. Toss the flour, oatmeal, wheat germ, powdered milk, and garlic powder in a large bowl to blend thoroughly. Blend the water, peanut butter, and egg until smooth. Add to the dry ingredients and stir until well blended. (The dough will be stiff. You might find it easier to knead the mixture with your hands.) The dough will be a little moist and just slightly sticky. Roll or pat the dough to a 1/2-inch-thick rectangle. Cut out biscuit shapes using a 3-inch bone-shaped cookie cutter. (Scraps are reusable.) Place on the baking sheet and bake for about 1-1/2 hours. For crisper, drier biscuits bake an additional 1 to 1-1/2 hours. Store in an airtight metal container. Yields 3 dozen.