No-Flea Dog Biscuits
· 2 cups Unbleached flour
· 1/2 cup Wheat germ
· 1/2 cup Brewers yeast
· 2 ea. Cloves garlic, minced
· 3 tbs. Vegetable oil
· 1 cup Chicken stock
Preheat the oven to 400F. and oil two or three baking sheets. Combine first four ingredients. In a large mixing bowl, combine garlic and oil. Slowly stir flour mixture and stock alternately into oil and garlic, beating well, until the dough is well-mixed. Shape dough into a ball. On lightly floured surface, roll out dough 12" thick. Using a 2" biscuit cutter or knife, cut dough into rounds. Transfer biscuits to prepared baking sheets. Bake 20-25 minutes or until well-browned. Turn off heat and allow biscuits to dry in oven for several hours. Store in refrigerator or freeze. Makes about 26 biscuits.
Breath
Busters Biscuits
1 1/2 cups whole wheat flour
1 1/2 cups Bisquick baking mix
1/2 cup mint leaves -- loosely packed
1/4 cup milk
4 tablespoons margarine
1 egg
1 1/2 tablespoons maple syrup -- or corn syrup
Combine all ingredients in food processor, process until well mixed, mint is chopped, and a large ball forms. Press or roll on non-stick surface (floured board or ceramic) to a thickness of 1/4-1/2". Cut into 1x2" strips or with bone-shaped cookie cutter and place on non-stick cookie pan. Bake at 375° for 20 minutes or until lightly browned. Cool and store in air-tight container. Makes about 30 medium biscuits.
Breath Biscuits
2 cups brown rice flour
1 Tb. charcoal
1 large egg slightly beaten
3 Tb. vegetable oil
1/2 cup chopped parsley
1/3 cup chopped fresh mint
2/3 cup milk
Preheat oven to 400. Combine flour, salt and charcoal. In a medium bowl, combine egg, oil, parsley and mint; mix well. Slowly stir in flour mixture, then add enough milk to make a dough the consistency of drop biscuits. Drop heaping tablespoons of dough about 1 in. apart onto greased baking sheets. Bake 15 min., or until firm. Store cooled biscuits in tightly covered container in refrigerator.
Happy Trail Dog Biscuits
· 1 1/2 cups All-Purpose Flour
· 1 1/2 cups Whole wheat flour
· 1 tsp. Garlic powder
· 1 cup Rye flour
· 1 Egg
· 1 cup Oats
· 1/2 cup Vegetable oil
· 1 cup Cornmeal
· 1 3/4 cups Beef broth
· 1/4 cup Liver powder; available in health food stores
Place oven rack in upper third of oven. Heat oven to 300F. Line a cookie sheet with foil. Mix flours and all other dry ingredients in a large bowl. Add egg, oil, and beef broth. Mix the dough, adding enough additional flour to make a dough that can be rolled. On a floured surface, roll to 1/2" thickness, then cut into heart shapes with floured heart cookie cutter or pattern cut from cardboard (2" dia. for small dog; 3 1/2" for large). If using
pattern, flour top of dough first. Place hearts 1" apart on foil covered cookie sheet. Reroll scraps. With a skewer prick a line of dots halfway through dough 1/4" from sides and down centers. Bake for 2 hours. Turn the oven off, and let biscuits stand in oven overnight to harden. Can be stored in plastic bags at room temperature up to 3 months. Makes about 24 - 3 1/2" hearts.
Bronx's
Bait Biscuits
1/2 cup warm water
1/2 cup powdered milk
1 pound liver
1/2 cup wheat germ
garlic powder
1 cup corn meal
1 cup whole wheat flour
Liquefy liver and water in food processor. Pour into mixing bowl and add other
ingredients. Mix well and pour onto greased cookie sheet. Spread evenly. Bake at
350 degrees for 30 minutes. Cut quickly into squares while hot (or use cookie
cutter ) .Store in freezer.
Variation: 1/2 cup peanut butter in place of the liver and garlic.
Wheat Free Tuna
Biscuits
1 cup yellow cornmeal
1 cup oatmeal
1/4 tsp. baking powder
1/2 tsp. garlic powder
1 can tuna in oil [small] -- undrained
1/3 cup water
Grind oatmeal in processor til a coarse flour, put in a bowl. to processor add
tuna with the oil, and water , process until pureed, add all the rest of
ingredient. Pulse until mixture forms a ball, Pulse to knead for 2-3 minutes.
Turn out to floured board , knead if needed to soft dough. Roll out to a
1/8"-1/4" thickness. Cut into desired shapes. Bake on lightly greased cookie
sheet , at 350 for 20-25 minutes. Cool completely.
Western
Ranch Biscuits
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 -- (approximately)
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 beef
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 or roll to1/2 inch thickness.
Cut into bone shapes and place on a greased baking sheet. Cover lightly and let
set (rise) for 30 minutes. Bake in a 350û oven for 45minutes 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
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