Best of Breed Dog Biscuits

• Produce

  • 1 tbsp Parsley, dried

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 cup Peanut butter, crunchy or plain

• Baking & Spices

  • 2 cups King arthur whole wheat flour, White
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Baker's special dry milk or nonfat dry milk

• Liquids

  • 9/16 cup Water

• Other

  • 1 cup Rolled oats, regular or quick

Found on kingarthurflour.com

Description

Ingredients

• 2 cups King Arthur White Whole Wheat Flour, Premium Whole Wheat Flour, or Organic Whole Wheat Flour
• 1 cup rolled oats, regular or quick
• 1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley
• 1/2 cup Bakers Special Dry Milk or nonfat dry milk
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup peanut butter, crunchy or plain
• 1/2 cup + 1 tablespoon cold water, enough to make a cohesive dough

Directions

• Preheat the oven to 300°F. Lightly grease a couple of baking sheets, or line them with parchment. Mix together the flour, oats, parsley, dried milk, and salt. Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly. Add enough water to bring the dough together; depending on the season, you may need to add a bit more (winter), or a bit less (summer). To make biscuits using a dog-bone cutter, roll the dough about 1/4 thick, and cut with a 3 1/2 cutter (or the size of your choice). Gather and re-roll the scraps, and continue to cut biscuits until youve used all the dough. To make dog cookies, drop the dough in walnut-sized balls onto the prepared baking sheets. Flatten them to about 1/4. Bake the biscuits for about 40 to 60 minutes, baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through. Remove the biscuits from the oven, and cool right on the pans. Yield: about 42 larger (3 1/2 dog-bone) biscuits, 60 smaller (round) biscuits.

Nutrition