Directions: Combine 3/4 cup of the rye flour, oatmeal, sugar, and butter together until well mixed. Slowly add milk until a firm, slightly sticky dough is formed. Turn dough onto a wooden board and knead, adding the rest of the rye flour as you go until the dough stiffens. Wrap in plastic wrap and chill for an hour. Roll out dough to 1/4″ thickness and cut into desired shapes. Placed on lightly greased cookie sheets and bake in preheated, 350°F oven for 15 minutes. Turn oven off but leave biscuits in oven until cool. Biscuits can be stored in an air tight container for up to two weeks.