Chicken & Wild Rice Dog Biscuits

• Meat

  • 6 oz Chicken breast, boneless

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1/2 cup Chicken stock

• Pasta & Grains

  • 1/2 cup Wild rice, cooked

• Baking & Spices

  • 2 1/2 cup All-purpose flour
  • 1/4 tsp Salt

Found on carriesexperimentalkitchen.com

Description

Directions

• Preheat oven to 350 degrees F.
• Combine chicken, rice and chicken stock in a mini food processor or blender and pulse until a paste forms.
• Add the flour, salt, egg and chicken paste into a bowl and mix well.
• Sprinkle a little flour on a flat surface and knead dough until its no longer sticky; then roll it out with a rolling pin about 1/2-inch thick.
• Cut out shapes and place them on a parchment paper lined baking sheet. Mine yielded 32 biscuits using a 3.5 cookie cutter.
• Bake for 25-30 minutes until light brown. Remove from oven and allow to cool completely before serving.