Preheat oven to 350 degrees F. Line a large baking sheet with parchment (you may need additional pans depending on size cut).

Mix oats, cornmeal and stock cube in a large bowl. Add the warm water; stir. Let this sit for 10-15 minutes so the oats soften (water does not have to be entirely absorbed, but oats must be soft).

Stir in the flour and the shredded cheese. Add only enough additional water to make a rollable dough.

Roll out on a lightly floured surface to 1/4-inch thickness. Cut into desired shape. I use a "medium" dog bone biscuit cutter that is approximately 3-inches long. I got roughly 30 biscuits and needed 2 baking sheets).

Bake for 30-35 minutes. Turn off oven and let the biscuits sit in the oven until the oven completely cools. This dehydrates the biscuits for better storage.