Best of Breed Dog Biscuits
Whether or not you have a vegetarian dog, these non-meat biscuits will be snapped up — literally!
- 2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
- 1 cup rolled oats, regular or quick
- 1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley
- 1/2 cup Baker's Special Dry Milk or nonfat dry milk
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup peanut butter, crunchy or plain
- 1/2 cup plus 1 tablespoon cold water, enough to make a cohesive dough
- Heat the oven to 300 degrees F. Lightly grease a couple of baking sheets, or line them with parchment.
- Mix together the flour, oats, parsley, dried milk, and salt.
- Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly.
- Add enough water to bring the dough together; depending on the season, you may need to add a bit more (winter), or a bit less (summer).
- To make biscuits using a dog-bone cutter, roll the dough about 1/4 inch thick, and cut with a 3 1/2 inch cutter (or the size of your choice). Gather and re-roll the scraps, and continue to cut biscuits until you've used all the dough.
- To make dog "cookies," drop the dough in walnut-size balls onto the prepared baking sheets. Flatten them to about 1/4 inch.
- Bake the biscuits for about 40 to 60 minutes, baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through.
- Remove the biscuits from the oven, and cool right on the pans.
Hands-on: 15 to 25 min | Bake: 45 to 60 min
Yield: about 42 larger (about 3 1/2") biscuits, 60 smaller (round) biscuits
The recipe comes courtesy of King Arthur friend Elaine Aukstikalnis, who works in a veterinary office; Elaine regularly bakes these biscuits (which have been "vetted by the vet") to bring to work for "the patients."
Recipe and photo used with permission from:
King Arthur Flour