1 1/2 cups whole wheat flour
1/4 cup milk
1 teaspoon garlic powder
1 teaspoon dried yeast
1 cube vegetable bouillon, crumbled
1/3 cup olive oil
1/2 cup ice water
Preheat oven to 350 degrees F. In a medium bowl, stir together the flour, milk, garlic powder, yeast and bouillon granules. Stir in the olive oil and egg. Add ice water 1 tablespoon at a time until dough is wet enough to stick together. On a lightly floured surface, roll the dough out to 1/2 inch thickness and cut with cookie cutters. Place biscuits 1 inch apart onto an ungreased baking sheet.
Bake for 25 to 30 minutes until firm.