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How to make dog biscuits

Do you wonder how to make dog biscuits, for so long I have gone into my favorite local pet store and eyeballed expensive hand made dog biscuits.  These typically sell for $1.50 each, and being the good pet owner that I am I never felt like I could buy just one.  I wondered how to make dog biscuits, this recipe is easy to make, and you can make it quickly with ingredients that are in your pantry.  Last year we had the scare of poisonous ingredients in our pet food, but with this recipe, you can control what you put in these dog treats. So knowing how to make dog biscuits ensures that your pets are getting healthy ingredients.


How to make dog biscuits

Homemade Dog Biscuits

  • Author:
  • Recipe Type: Dog Biscuit
  • Prep time:10 minutes
  • Cook time:35 minutes
  • Serves: 10
Homemade Dog Biscuits

Prepare your own dog treats, you know they will have wholesome ingredients this way.

Ingredients

  • 1 1/8 cups whole wheat flour
  • 1 1/8 cups unbleached all-purpose flour
  • 1/2 cup peanut butter or other nut butter
  • 1 cup water
  • 2 tablespoons vegetable oil

Instructions

Preheat oven to 350 degrees. Blend wheat flour and white flour in a bowl. Set aside. Combine vegetable oil, peanut butter, and water. Add flour, one cup at a time, forming a dough. You will need to blend the final flour by hand, kneading until a nice firm ball of dough is formed. (Takes a bit of kneading.) Let ball of dough stand for about 10 minutes to allow the gluten to relax. Makes for easier rolling.

Roll dough to about 1/4 inch thickness on a sheet of waxed paper. Cut with desired cutter. Re-roll scraps to make more biscuits. How many biscuits you get depends on the size of the cutter you use. Score the tops of the cookies with a fork so the steam that builds up inside the cookies will release.

Bake on an ungreased cookie sheet for about 25 minutes, turning the pan a couple of times during baking. Cookies should be hard to the touch before removing from the oven. You may need to increase baking time. Do this in five minute increments.I usually have to bake about 30-35 minutes.

Cool, then store in a zip-lock baggie on the shelf. No refrigeration necessary.

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