Drain and press grains to remove as much water as possible.

Mix all ingredients thoroughly.

Press down into a dense layer on a large cookie sheet.

Score almost all the way down through into the shapes you want.

Bake for about half an hour at 350 For to solidify them.

Loosen them from the sheet, break the biscuits apart and return them to the cookie sheet, loosely spreading them out.

Bake at 225°F for 3 to 4 hours (or until they are really dry).

Store in an airtight container to keep them dry and mold free.