1 cup all-purpose flour, plus more for dusting
1/4 cup wheat germ
1/4 cup brewer's yeast
1 teaspoon salt
1 1/2 tablespoons canola oil
1 garlic clove, coarsely chopped
1/2 cup store-bought chicken broth, plus more for brushing
1. Preheat oven to 400 degrees. Line baking sheets with parchment paper; set aside. Whisk flour, wheat germ, yeast, and salt in a medium bowl; set aside.
2. Stir oil and garlic in a bowl. Add broth in 3 batches, alternating with two batches of flour mixture; mix until well combined.
3. On a lightly floured surface, roll out dough to about 3/8 inch thick. Cut out dog-bone shapes with a cookie cutter or the tip of a paring knife. Transfer to lined baking sheets. Repeat with remaining dough, re-rolling scraps.
4. Bake 10 minutes. Brush with stock; rotate baking sheets, and bake 10 minutes more. Turn off oven; leave door closed. Let biscuits stand in oven to dry completely, about 1 1/2 hours. Wrap as a gift, or store in an airtight container at room temperature.