Best Homemade Dog Biscuit Recipes
Best Homemade Dog Biscuit Recipes
Easy Dog Biscuit Recipes You Can Make At Home, that your dog will love you.
A Bit Of Honey Dog Biscuit
Ingredients
1 1/2 cups Whole Wheat Flour
1/4 cup Beaten egg
1/4 cup Water plus 2 Tbsp water
1/4 cup powdered milk
2 tbsp All Natural Smooth Peanut Butter
1 tbsp Honey
Instructions
It is easiest to use a stand mixer and paddle attachment for mixing this. You can mix my hand, but it takes a bit longer.
Add all in mixing bowl. Set on low and let it mix.
After a few minutes it will form a dough, (Trust me it takes a while) mix for an additional minute. Roll out dough to about 1/8 inch thickness onto a lightly floured surface. Use small cookie cutters of your choice repeating until all dough is used.
If the dough dries out just wet your hands with water and knead the dough until it is the correct consistency again.
Place them on a sheet of parchment or nonstick pan and bake in a 350 degree preheated oven for about 25 minutes until they are brown around the edges.
Start to watch them at 20 minutes in your oven since the thickness of the cookies and ovens can vary
Leave them out to cool for 2 hours. The cookies should be crunchy.
Store in an Air tight container in the refrigerate for up to 2 weeks and up to 6 months in the freezer.
4 Paw Dog Biscuit
Ingredients
2 Cups Whole Wheat Flour
1 Cup Rolled Oats
1/3 Cup Peanut Butter, Chunky Or Smooth
1 1/4 Cups Hot Water
Instructions
Preheat oven to 450 degrees F.
Mix flour and oats together. Add the hot water and peanut butter. Add more flour if the dough is too sticky to roll properly.
Knead the dough until smooth.
Roll out to 1/4″ thickness and cut out shapes with cookie cutter or pizza cutter.
Bake for 40 minutes on a greased cookie sheet for 40 minutes or until dry and brown. For extra crispiness, leave in the oven overnight to cool. Otherwise, let cool on a wire rack.
Store in an Air tight container in the refrigerate for up to 2 weeks and up to 6 months in the freezer.
Peanut Butter and Molasses Dog Biscuit
Ingredients
1 1/2 Cups Whole Wheat Flour
1/4 Cup Rolled Oats
1 Tsp. Baking Powder
3/4 Cup Milk (Reduced Or Fat Free)
1 Cup Peanut Butter
1 Tbsp. Molasses
Additional Flour for Rolling
Instructions
Preheat oven to 350° F
Whisk the flour, oats and baking powder together in a medium bowl.
Gradually stir in the milk, peanut butter and molasses.
Turn out onto a floured surface.
Knead until a soft dough forms.
Roll out to 1/2" thickness and cut with a dog bone cookie cutter.
Bake for 20 minutes.
Let cool overnight in the oven or cool completely on a wire rack.
Store in an Air tight container in the refrigerate for up to 2 weeks and up to 6 months in the freezer.
Fresh Breath Dog Biscuit Recipe
Ingredients
1/3 Cup Finely Chopped Parsley
1/3 Cup Finely Chopped Mint
1 Egg
1/4 Cup Water
3 Tbsp Coconut Oil
2 Cups Plain Wholemeal Flour
Instructions
Preheat the oven to 165℃/325°F and line a baking tray with greaseproof paper.
Melt the oil in a saucepan.
Whisk egg, water, mint, parsley and coconut oil in a large mixing bowl.
Add the flour and mix to form a dough. You may need to add more flour here until you get a dough consistency.
Roll out to a 5mm thickness and use a small cookie cutter to cut out bite-size shapes.
Place on the baking tray and put in the oven for 30 minutes.
Use a small cookie cutter to make bite-size biscuits.
Tip: These treats do best when left to dry out thoroughly before storing. Make sure they are completely cool before giving to your dog.
Store in an Air tight container in the refrigerate for up to 2 weeks and up to 6 months in the freezer.
3 of Hearts Dog Biscuit
Ingredients
3 Cups All Purpose Flour & Additional Flour For Dusting Surface
2 Large Eggs
1/3 Cup Water Or Less Or More
Instructions
Preheat oven to 350 degrees F.
Mix all ingredients in a large bowl, forming a stiff dough with your hands. Add more water if necessary.
Dust surface with flour. Using a rolling pin, roll out dough about 1/4 inch thick. Using a cookie cutter, cut into shapes (or use a knife to cut into small strips).
Place onto baking sheet sprayed with cooking spray. Bake for 15-20 minutes, or until lightly browned on bottom (tops of treats will not be as browned).
Cool on a wire rack & store in an airtight container.
Store in an Air tight container in the refrigerate for up to 2 weeks and up to 6 months in the freezer.
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