Paula Deen's Dog Biscuit Recipe

Ingredients

1 tablespoon baking powder
1 egg
1 cup smooth peanut butter
2 1/4 to 2 1/2 cups whole wheat flour
3/4 cup nonfat milk

Preparation

STEP 1
Preheat oven to 325°. In a large mixing bowl, whisk together the milk, egg and peanut butter.

STEP 2
Paula’s note: as a general rule, most homemade dog biscuits do well with 1 part liquid to 3 parts dry. You can customize the recipe by adding and subtracting ingredients your dog likes.

STEP 3
Add in the flour and baking powder to make a very stiff dough, using your hands to work in the last of the flour if necessary.

STEP 4
Flour a work surface and roll out dough to a 1/4-inch thickness. Cut into desired sizes depending on the size of your dog.

STEP 5
Bake on a parchment-lined baking tray at 325° for approximately 20 minutes. Turn biscuits over and bake for an additional 15 minutes.

STEP 6
Remove from oven and allow to cool completely before storing in an airtight container. Dog biscuits can also be stored in the freezer for up to 3 months.

Dog Biscuits

from Martha Stewart

MAKES ABOUT 5 DOZEN

1 cup all-purpose flour
1/4 cup wheat germ
1/4 cup brewer's yeast
1 teaspoon salt
1 1/2 tablespoons canola oil
1 garlic clove, coarsely chopped
1/2 cup low-sodium canned chicken stock, plus more for brushing

1. Preheat oven to 400°. In a medium bowl, whisk together flour, wheat germ, yeast, and salt; set aside

2. In a large bowl, combine oil and garlic. Add stock and flour mixture in three alternating batches, beginning and ending with stock. Mix well.

3. On a lightly floured work surface, roll out dough to about 3/8-inch thick. Cut out dog-bone shapes; transfer to parchment-lined baking sheets. Repeat with remaining dough.

4. Bake biscuits 10 minutes. Brush with stock; rotate baking sheets, and bake 10 minutes more. Turn off oven, leaving door closed. Let dog biscuits stand in oven to dry completely, about 1 1/2 hours. Wrap as a gift, or store in an airtight container at room temperature.