I love finding new doggie treat recipes. And it always feels great to get in the kitchen and make something for the pups that’s free of animal proteins, parts, by-products and fillers.
I originally made these as Christmas presents for Rusty, Dixie, Gracie, Kacy, Six, Lacy, Sage and Houdini… thus the red & green packaging. In the past four months, they’ve undoubtedly eaten their way through five or six jars, so I figured it was time to turn another batch out. This is a great weekend project that takes little time, but brings lots of precious smiles, happy hearts and wagging tails.
‘Best of Breed’ Dog Biscuits
Adapted from: King Arthur Flour
Yields: about 42 larger (3 1/2″ dog-bone) biscuits or 60 smaller (round) biscuits
2 c white whole wheat flour or premium whole wheat flour
1 c rolled oats, regular or quick
2 tbsp chopped fresh parsley
1/2 c Baker’s Special Dry Milk or nonfat dry milk
1/2 tsp salt
2 lg eggs
1 c peanut butter, crunchy or plain
1/2 c + 1 tbsp cold water, enough to make a cohesive dough
Preheat the oven to 300 degrees F. Line a couple of baking sheets with parchment paper. 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″ thick, and cut with a 3 1/2″ 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-sized balls onto the prepared baking sheets. Flatten them to about 1/4″. 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.