Dog Biscuits Recipe Suggestions

Ingredients

• 2 cups whole wheat flour
• 1/2 cup soy flour
• 1/2 cup rice flour
• 1 teaspoon garlic powder
• 1 tablespoon Chopped(finely)fresh parsley
• 1 package active dry yeast
• 1/4 cup Warm water
• 1 cup chicken stock (Beef works also)

Directions

1. Preheat oven to 300 degrees.
2. Combine flours, garlic powder and parsley in a large bowl.
3. In a small bowl, dissolve yeast in the warm water.
4. Stir well and add chicken stock.
5. Pour liquid mixture into dry ingredients.
6. Using your hands, combine all ingredients completely.
7. knead several minutes.
8. Sprinkle board with additional rice flour and roll out dough to 1/4″ thickness.
9. Cut with a cookie cutter (or knife) and place on an ungreased cookie sheet.
10. Turn heat off and let biscuits dry out in oven for several hours or overnight

Ingredients

• 2 cups whole Wheat or all purpose flour
• 1 cup cornmeal
• 1/4 cup wheat germ
• 2 teaspoon Beef bouillon* powder
• 1/2 teaspoon garlic powder

Directions

1. Mix above ingredients in a medium bowl.
2. Add: 1 large egg, 1 tablespoon cooking oil and 1 cup hot water.
3. Stir well. Roll out on a well-floured surface to 1/2 inch thickness.
4. Place on ungreased cooking sheet.
5. Bake on center rack, (275 F. or 140 C) for about 2 hours until dry and very hard.
6. Let stand overnight to dry thoroughly.
7. Makes 10 big bones and 14 puppy ones.

Ingredients

• 2 cups whole Wheat or all purpose flour
• 1 cup cornmeal
• 1/4 cup wheat germ
• 2 teaspoon Beef bouillon* powder
• 1/2 teaspoon garlic powder

Directions

Mix above ingredients in a medium bowl.

Add: 1 large egg, 1 tablespoon cooking oil and 1 cup hot water.

Stir well. Roll out on a well-floured surface to 1/2 inch thickness. Place on ungreased cooking sheet. Bake on center rack, (275 F. or 140 C) for about 2 hours until dry and very hard. Let stand overnight to dry thoroughly. Makes 10 big bones and 14 puppy bones.

Ingredients

• 2 1/2 cups whole wheat flour
• 1 tsp. salt (or less)
• 1 egg
• 1 tsp. Beef or Chicken bouillon* granules
• 1/2 cup hot water

Directions

In a large bowl, dissolve bouillon in hot water. Cool to room temperature. Add remaining ingredients. Knead for three minutes or until dough forms a ball.

Roll dough until 1/2″ thick; cut into dog bone shapes. Bake on lightly greased cookie sheet for 30 minutes at 350.

Ingredients

• 1 lb. Beef liver
• 1 cup corn meal
• 1 1/2 cups wheat flour – or any kind
• 1 tsp. garlic powder

Directions

Preheat oven to 350F. Puree liver in food processor or blender, pour into bowl, mixing in dry ingredients, adding flour a bit at a time until you have a stiff mixture. Pat and spread out on a greased cookie sheet or jelly roll pan.

Bake 20 minutes or until dry. Cool and cut into squares. Refrigerate or freeze.

Ingredients

• 3 1/2 cups all-purpose flour
• 2 cups whole-wheat flour
• 1 cup rye flour
• 1 cup cornmeal
• 2 cups cracked wheat (bulgur)
• 4 tsp salt
• 2 cups chicken stock
• 1/4 oz active dry yeast (one package)
• 1 egg

Directions

Preheat oven to 300 degrees. Combine, in a big bowl, the flours, cornmeal, milk powder, and salt.

In a separate bowl, dissolve yeast in 1/4 cup lukewarm water; let it sit for a few minutes, until it bubbles.

Add the chicken stock to the yeast mixture. Mix well.

Add the liquid to the dry ingredients. Knead about 3 minutes. The dough should be stiff.

Flour a board with cornmeal and roll out the dough to a thickness of 1/4 inch Cut out biscuits with cookie cutters in appropriate shapes, and place on ungreased cookie sheets. Mix the egg and use to brush tops of biscuits (for shine), then bake the biscuits for 45 minutes at 300 degrees.

Turn off the heat and leave biscuits in the oven overnight. This will make the biscuits be bone-hard.

Ingredients

• 3 1/2 cup whole wheat flour
• 2 cup Quaker Oats
• 1/2 cup hot water
• 2 Beef or Chicken bouillon* cubes
• 1/2 cup meat drippings

Directions

Dissolve bouillon cubes in hot water. Add drippings and beat. In a separate bowl, mix flour and oatmeal. Pour liquid ingredients into dry ingredients and mix well. Press onto an ungreased cookie sheet and cut into shapes desired.

Bake at 300 for 1 hour. Turn off heat and leave in the oven to harden. Refrigerate after baking.

Ingredients

• 4 1/2 cups whole wheat flour
• 3 cups all purpose flour
• 3 cups cornmeal
• 1 1/2 cups Oats
• 2/3 cup bonemeal powder or
• 2 Tbsp garlic powder
• 2 tsp salt
• 3 1/2 cups beef broth
• 1 cup vegetable oil
• 2 large eggs

Directions

1. Position oven racks to divide oven in thirds.
2. Heat oven to 300 deg.
3. Use 2 cookie sheets.
4. Mix flours, cornmeal, Oats, garlic and salt in large bowl.
5. Whisk broth, oil and eggs in medium size bowl.
6. Stir broth mixture into flour – mix until blended and soft dough forms.
7. Roll out dough on floured surface with rolling pin to 1/2 inch thickness.
8. Cut into desired shapes with floured cutter.
9. Place 1/2 inch apart on ungreased cookie sheets.
10. Reroll and cut scraps.
11. With toothpick prick a line of dots down the centers.
12. Bake 2 cookie sheets at a time for 2 hours. ( I rotate the sheets half way).
13. Turn off oven and leave biscuits in for 1 to 2 hours to dry and harden.
14. Store in tight container for up to 3 months.
15. Makes about 80 4 inch biscuits.

Ingredients

• 1 1/2 cups flour
• 1 1/2 cups whole wheat flour
• 1 tsp. garlic powder
• 1 cup rye flour
• 1 egg, beaten
• 1 cup Oats
• 1/2 cup vegetable oil
• 1 cup cornmeal
• 1 3/4 cups Beef or chicken broth
• 1/4 cup liver powder; available in health food stores

Directions

Preheat oven to 300F. Mix all 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 shapes or squares. Prick with a fork.

Bake for 2 hours. Turn the oven off, and let biscuits stand in oven overnight to harden. Store in airtight container

Ingredients

• 1 package dry yeast
• 1/4 cup warm water
• 2 cups warm beef broth
• 1/2 cup honey
• 1 egg — beaten
• 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 cups whole wheat flour — (approximately)

Topping:

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

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine beef broth, honey, egg and salt.

Add yeast/water mixture and mix well. Stir in flour, corn meal, wheat germ, cracked wheat, wheat bran, and oatmeal. 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 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 in a 350 degree oven 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.