Dog Biscuits Recipe's

[Shawnee]

Dog Biscuits

INGREDIENTS

* 2 1/2 cups whole wheat flour
* 1/2 cup powdered milk
* 1 teasthingy garlic powder
* 1 tablesthingy wheat germ
* 1 teasthingy beef bouillon granules
* 1/3 cup bacon grease
* 1 egg
* 1/2 cup ice water



DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the whole wheat flour, powdered milk, garlic powder, wheat germ and beef bouillon granules. Stir in the bacon grease and egg. Add ice water 1 tablesthingy at a time until dough is wet enough to stick together. On a lightly floured surface, roll the dough out to 1/2 inch thickness and cut with cookie cutters. Place biscuits 1 inch apart onto an ungreased baking sheet.
3. Bake for 25 to 30 minutes in the preheated oven, until firm. Cool before serving


Everyday Biscuits

2 teasthingys dry yeast
1/2 cup lukewarm water
2 tablesthingys dry parsley
1 1/2 cups chicken broth
3 tablesthingys honey
1 egg
5-6 cups whole wheat flour

Directions:
Preheat oven to 350 ° F (180 ° C).

In a large bowl, dissolve yeast in warm water. Stir in the parsley, broth, honey, and egg. Gradually blend in flour, adding enough to form a stiff dough.

Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Using small bone-shaped cookie cutters, make biscuits! Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 15 minutes, or until lightly browned on both sides. Let cool overnight. (After we finish baking all batches of biscuits, we turn off the oven, then spread all the biscuits out on one baking sheet and set them in the oven to cool overnight. The extra time in the oven as it cools off helps make the treats crispier and crunchier.)

Makes several dozen small bones that keep and freeze well. We like these biscuits because they're quick and easy and we always have the ingredients on hand to make them. Our boys like them because they're good!

Baker's Note We make our own chicken broth by boiling 1 pound of chicken in 8 cups of water, seasoned with 1 teasthingy thyme, 3 teasthingys parsley, 1 teasthingy celery seed, and one bay leaf, for 1 1/2 hours. Remove the chicken and use it for salads or other recipes that call for cooked chicken. Let the broth cool before using it in these recipes.

Big Boy Beef Biscuits

1/2 cup dry milk
1 egg
1 teasthingy parsley
6 tablesthingys olive oil
2 teasthingys honey
1 small (2.5 oz) jar beef baby food*
1/2 cup beef broth
1/2 cup rye flour
1 cup cup whole wheat flour
1/2 cup rice flour
1/2 cup cracked wheat

For the Glaze - 1 egg, 2 tablesthingys beef broth

Directions:
Preheat oven to 325 ° F (165 ° C).

In a large bowl, combine the dry milk, egg, parsley, oil, honey, baby food, and broth. Gradually blend in the flours and cracked wheat. Add enough wheat flour to form a stiff dough.

Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/2-inch (12 mm) thick. Using bone-shaped cookie cutters, make biscuits! Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 30 minutes. Whisk together the egg and broth for the glaze. Brush biscuits with the glaze on both sides. Return to oven and bake for an additional 30 minutes. Let cool overnight.

Makes several dozen small bones that freeze well. Or 2 1/2 to 3 dozen large bones, depending on the size of cookie cutter you use.

* Be sure to look for baby food with no onions in the ingredients list!

[Shawnee]

Chicken and Honey Biscuits

2 1/2 teasthingys dry yeast
1/4 cup lukewarm water
1 egg
3/4 cup chicken broth
1/4 cup honey
3 cups whole wheat flour
1 cup cracked wheat

Directions:
Preheat oven to 325 ° F (165 ° C).

In a large bowl,dissolve yeast in water. Add egg, broth, and honey. Gradually blend in the flour and cracked wheat. Add enough wheat flour to form a stiff dough.

Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball and roll to 1/4-inch (6 mm) thick. Using bone-shaped cookie cutters, cut out biscuits. Place on ungreased baking sheets, spacing them about 1/4-inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 45 minutes. Let cool overnight. Makes several dozen biscuits that freeze well.

[Shawnee]

Barley Beef Biscuits (corn-, wheat- and yeast-free)

1/2 cup extra virgin olive oil
4 tablesthingys parsley
2 cups beef broth
2 cups barley flour
3-4 cups rye flour

Directions:
Preheat oven to 350 ° F (180 ° C).

In a large bowl, combine olive oil (extra-virgin olive oil is more expensive, but lower grade olive oils are blended with other vegetable oils that may contain corn or soy), and parsley. Heat the beef broth (it's best to make your own, canned or condensed broths have added salt, sugars, and preservatives) or water until steaming and add to the olive oil mixture . Stir in barley flour and let cool until lukewarm -- or cool enough to work with. Gradually blend in rye flour, adding enough to form a stiff dough.

Transfer to a floured (rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use the cookie cutter of your choice (we prefer to make small bones) or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crunchier.

Makes several dozen small treats that keep and freeze well.

[Shawnee]

Thanks Shawnee,
Just found the one I generally use that I got from the local humane society.

Pound Puppy Peanut Butter Treats

2 cups whole wheat flour
1/2 cup rolled oats
1/2 cup powdered milk ( I use pwd. goats milk)
1 Tablesthingy brown sugar
1 teasthingy salt
1 Tablesthingy dried parsley flakes
1 whole egg
8 oz. peanut butter
1/2 cup cold water

Add ingredients in order and mix well. Knead about 5 minutes. Mixture should form a ball. Roll to 1/2 inch thick and cut into dog biscuit shapes or rectangles. Bake on lightly greased or parchment lined cookie sheet at 350F for approx. 30 minutes. Cool. Can be frozen.


jj

[Shawnee]

Peanut Butter Bones

1 package dry yeast
1/2 cup lukewarm water
1 cup mashed potatoes
1 cup milk
1/4 cup molasses
1/2 cup chicken stock
1 cup chunky peanut butter
1 cup whole wheat flour
1/2 cup rye flour
1/2 cup rice flour
1 egg
2 cups all-purpose white flour

Directions:
Preheat oven to 325 ° F (165 ° C).

In a large bowl, dissolve the yeast in water. In a large saucepan, mix together the potatoes, milk, molasses, stock, and peanut butter. Heat, stirring frequently until boiling. Remove from heat and let cool to room temperature. Add yeast mixture. Gradually blend in the egg, wheat, rye, and rice flours. Add enough white flour to form a stiff dough.

Transfer to a floured surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball and roll to 1/2-inch (12 mm) thick. Using cookie cutters, cut out biscuits. Place on ungreased baking sheets, spacing them about 1/4-inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits.

Bake for 45 minutes. Let cool overnight. Makes several dozen bones that freeze well--and have the consistency of pizza crusts, a favorite snack for most spoiled dogs!

[Shawnee]

Peanut Butter n' Honey Oat Crunchies

1/4 cup honey
1 cup crunchy peanut butter
2 cups chicken broth or water
1/3 cup peanut oil
1 cup rolled oats
1 cup oat bran
3-4 cups oat flour

Directions:
Preheat oven to 350 ° F (180 ° C).

In a small dutch oven or large saucepan, combine honey, peanut butter (try to find a brand that has no added suger, salt or other ingredients; ideally it should only contain peanuts), chicken broth, and peanut oil. Heat, stirring often, until mixture begins to simmer. Remove from heat. Stir in rolled oats and oat bran and let cool until lukewarm -- or cool enough to work with. Gradually blend in oat flour, adding enough to form a stiff dough.

Transfer to a floured (oat flour or rye flour) surface and knead until smooth (about 3-5 minutes). Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick. Use a mini-cookie cutter or cut into small squares. Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart. Gather up the scraps, roll out again, and cut additional biscuits. If the dough becomes too crumbly to work with after a few rollings, sprinkle with a little water to bind it together and knead it for 30 seconds or so.

Bake for 30 minutes. Remove from oven and turn over. Bake for an additional 30 minutes, or until golden brown on both sides. After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight. The extra time in the oven as it cools off helps make the treats crispier. These make a more delicate crunchy biscuit, so we use them more for special or training treats, not tartar control.

Makes several dozen small treats that keep and freeze well.

[Shawnee]

Dog Bone Biscuits

2 eggs
2 Tbl. soy flour
2 Tbl instant nonfat dry milk
1/2 tsp. salt
4 Tbl. water
2 cups stone ground
whole wheat flour

Preheat oven to 350 degrees. Beat the eggs in a bowl. Add the soy flour, wheat germ, dry milk, salt and water and
stir until smooth. Add the whole-wheat flour a little at a time working the dough into your hands. The dough will
be dry and crumbly. Shape the dough into a ball and set aside for 5 min. Turn the dough onto a work surface and pat
it into a rectangle. Cut into slices and place on an ungreased cookie sheet. Bake for 25 min. Turn cookies over and
bake for 25 min. on the other side. Remove and cool on racks.

[Shawnee]

Dog Bones
From MasterCook
2 1/2 cups whole-wheat flour
1/2 cup nonfat dry milk -- powdered
1 teaspoon sugar
1 teaspoon salt
6 tablespoons margarine
1 egg Mix ingredients with about 1/2 cup of cold water.

Knead for 3 minutes.
Dough should form a ball.
Roll to 1/2" thick and cut with dog bone cookie cutters (or whatever you prefer).
Bake on a lightly greased cookie sheet for 30 minutes at 350 degrees F.
Optional ingredients: Add powdered chicken or beef bouillon or dried soup greens or dried soup mix. If you add these, I would eliminate the 1t. of salt.

[Shawnee]

Dog Biscuits Recipe

2 1/2 cups whole wheat flour
1 tsp brown sugar
1/2 cup powdered milk
6 Tb meat drippings or liquid smoke
1/2 tsp salt
1 egg, beaten
1/2 tsp garlic powder
1/2 cup ice water

Preheat oven to 350 and lightly oil a cookie sheet.
Combine dry ingredients. Add drippings and mix until it resembles corn meal.
Add egg and enough water so dough forms into a ball.
Pat out dough 1/2 inch thick and cut with cookie cutter saving scraps.
Repeat above step until all scraps are used.
Bake 25-30 minutes.
Remove and cool.

[Shawnee]

Pawfect Dog Biscuits
Source: Eats 'N Treats for Pets and Their People by Pet Sitters International

2 1/2 c Whole wheat flour
1 ts Sugar
1 ts Salt
6 tb Margarine
1 Egg
1/2 c Skim milk
1/4 c Creamy peanut butter
2 ts water, cold (approx.)
2 Egg whites lightly beaten
Sesame seeds optional

Combine flour, sugar and salt.
With a pastry blender or a fork, cut in the margarine until the mixture looks like coarse crumbs.
Beat egg in a small bowl. Stir in milk and peanut butter (mixture will be lumpy).
Add egg mixture to flour mixture; stir.
Stir in the water, 1 teaspoon at a time, until the dough forms a ball.
On a lightly floured surface, knead dough for 3 minutes.
Roll dough out to a 1/2-inch-thick rectangle. Cut into desired shapes with a cookie cutter.
Brush with beaten egg whites and, if desired, sprinkle with sesame seeds.
Bake in a preheated 350'F oven until firm and golden, about 30 minutes.
Yield: 3 Dozen

[Shawnee]

Cheese Biscuits

1 c Rolled oats
1/3 c Margarine
1 c Boiling water
3/4 c Cornmeal
1 lb Sugar
1 To 2 tsp. chicken or beef flavored instant bouillon
1/2 c Milk
4 oz (1 cup) shredded cheddar cheese
1 ea Egg, beaten
2 c To 3 cups all-purpose OR whole wheat flour.

Heat oven to 325 degrees. Grease cookie sheets.
In large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well.
Lightly spoon flour into measuring cup; level off.
Add flour 1 cup at a time, mixing well after each addition to form a stiff dough.
On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes.
Roll or pat out dough to 1/2 inch thickness, cut with bone shaped cookie cutter.
Place 1 inch apart on greased cookie sheets.
Bake at 325 degrees for 35 to 45 minutes on until golden brown.
Cool completely. Store loosely covered.
Yields: 3 1/2 cozen large dog biscuits or 8 dozen small dog biscuits.

[Shawnee]

Gourmet Dog Biscuits

12-16 ounces raw liver
1 1/2 lb White flour
8 oz Quaker Oats
3 Bouillon cubes, meat or chicken flavored
1 c Water- approx.
2 Eggs, beaten

Preheat oven to 350. Grease 3 cookie sheets.
Chop the liver finely, or put briefly in a blender.
Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver.
Add enough water to make a firm but slightly sticky dough.
Spread evenly on the cookie sheets, about 1/2" thick.
Dip a small dog-cookie cutter in flour before cutting out each portion.
Bake 1 hour. Can be kept for about 2 weeks. Store in refrigerator.

[Shawnee]

Good Dog Biscuits

1 3/4 c Whole wheat flour
1/2 c Oatmeal
1/2 c Cornmeal
1/4 c Liver powder
2 T Brewers yeast powder
1/4 c Bone meal powder
3 T Powdered milk
2 Eggs, lightly beaten
3 T Wheat germ oil (you may substitute bacon drippings or vegetable oil).
1/2 c Water

Preheat oven to 325. In a large bowl or in a food processor, combine the flour, oatmeal, cornmeal, liver powder, brewer's yeast, bone meal and powdered milk.
Stir in the eggs, oil and water and mix thoroughly. The dough will be very stiff and dry. Remove the dough to a lightly floured surface or pastry cloth.
Roll or pat it into a rectangle 1/4 to 1/2" thick.
Cut into bone-shaped biscuits with a small knife, or use a cookie cutter. Re-roll the leftover scraps of dough and reshape, until all the dough is used.
Place on a lightly greased cookie sheet and bake for 40-50 minutes until brown and dried through. Cool on a rack.
Yield: about 12 large bones or 24 small bones.

[Shawnee]

Puppy Biscuits

1 cup rolled oats
1/3 cup margarine or butter
1 cup boiling water
3/4 cup cornmeal
1 T sugar
1 egg, beaten
1-2 t chicken or beef boullion
1/2 cup milk
4 oz (1 cup) shredded cheddar cheese
2-3 cups all-purpose or whole wheat flour



Heat oven to 325. Grease cookie sheets.
In large bowl, combine rolled oats and boiling water and let stand 10 minutes, stir in cornmeal, sugar, egg, boullion, milk and cheese; mix well.
Add flour a cup at a time until you have a consistency that can be kneaded without being sticky.
Roll out on floured board to about 1/4 inch and cut with bone-shaped cookie cutter. Place on greased cookie sheets and bake 35-45 minutes or until golden.
Cool. Store in the freezer.

[Shawnee]

Reward Biscuits

3/4 c Hot Water or Meat Juices
1/2 c Powdered Milk
1 Egg, Beaten
1/3 c Margarine
1/2 Tb Salt (optional)
3 c Whole Wheat Flour

In a large bowl pour hot water over margarine.
Stir in powdered milk, salt and egg.
Add flour 1/2 cup at a time mixing well after each addition.
Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough.
Pat or roll to 1/2 inch thickness and cut into bone shapes.
Place on a greased baking sheet and bake at 325 degrees for 50 minutes.
Allow to cool and dry out until hard.
Yields: 10 servings

[Shawnee]

Microwave Dog Biscuits
eliteentertainment.simplenet.com/recipes

1 c whole wheat flour
3/4 c dry milk
1/4 c cornmeal
1/3 c shortening
1 Tb bouillon granules
1/2 c plain flour
1/2 c quick cooking oats
1 tsp sugar
1 egg, slightly beaten
1/2 c hot water



Combine flour, cornmeal, milk, oats and sugar.
Cut in shortening, add egg, bullion, and hot water.
Knead 5 minutes. and roll in 1/2" thick and cut out to favorite shapes.
Micro at 1/2 power for 5 to 10 minutes, rotating plate.
Yields: 5 1/2 small shapes.

[Shawnee]

Dog Biscuits I
eliteentertainment.simplenet.com/recipes

3/4 c hot water or meat juice
1/3 c margarine
1/2 c powdered milk
1/2 ts salt
1 egg, beaten
3 c whole wheat flour



Mix all ingredients well and roll in to small logs.
Bake at 325° for about 50 minutes.

[Shawnee]

Western Ranch Biscuits
Mastercook.com

1 package dry yeast
1/4 cup warm water
2 cups warm beef broth
1/4 cup milk
1/2 cup honey
1 egg -- beaten
1/4 cup bacon grease or margarine
1 teaspoon salt
2 1/2 cups flour (white, oat, or rye)
1 cup cornmeal
1 cup wheat germ
2 cups cracked wheat
3/4 cup wheat bran
3/4 cup oatmeal
3/4 cup grated cheddar cheese
3 cups whole wheat flour

Topping
1 cup beef broth
1/2 teaspoon garlic powder
3 tablespoons oil

In a small bowl, dissolve yeast in warm water.
In a large bowl, combine broth, milk, honey, egg, bacon grease or margarine, and salt.
Add yeast/water mixture and mix well.
Stir in flour, corn meal, wheat germ, cracked wheat, wheat bran, oatmeal, and cheese. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition.
Knead in the final amounts of flour by hand to make a stiff dough.
Continue to knead for 4 to 5 minutes.
Pat to 1/2 inch thickness. Cut into bone shapes and place on a greased baking sheet.
Cover lightly and let set (rise) for 30 minutes.
Bake at 350 for 45 minutes or until lightly browned on bottom.
Prepare topping during last few minutes. Turn off oven heat. Remove biscuits from oven. Immediately dip biscuits in topping. Return them to oven and leave biscuits in oven for several hours or overnight.

[Shawnee]

Dog Biscuits II
Mastercook.com

3 c Whole wheat or rye flour
3 c Uncooked oatmeal
1/2 c Plain wheat germ
6 Tb Margarine
1/4 c Molasses
1 c Evaporated milk
1 c Water

Mix together the first 3 ingredients. Then thoroughly mix in the last 4 ingredients.
Dough will be stiff. Chill for a half hour.
Roll rounded teaspoonsfuls into balls. Flatten, place on greased cookie sheet, and bake for 1 hour at 300F.

[Shawnee]

Good Dog Biscuits II
Meal-Master (tm) v.8.03

1 3/4 cups whole wheat flour
1/2 cup oatmeal
1/2 cup cornmeal
1/4 cup liver powder
2 Tb brewer's yeast powder
1/4 cup bone meal powder
3T powdered milk
2 eggs, lightly beaten
3T wheat germ oil (may use bacon drippings or vegetable oil)
1/2 cup water

Preheat oven to 325.
Combine flour, oatmeal, cornmeal, liver powder, yeast, bone meal and powdered milk.
Stir in eggs, oil and water and mix thoroughly. Dough will become stiff and dry.
Roll or pat to 1/4" or 1/2" thick on a lightly floured surface or pastry cloth and cut into shapes using cookie cutters.
Repeat above process until all scraps are gone.
Bake for 40-50 minutes until brown and dried through.
Cool.
Yields 12 large cones or 24 small bones.