Bone a Fidos
Submitted by ckuri
Homemade dog biscuits packed with wholesome whole wheat, rye, and cracked wheat, baked until golden and crunchy. Made with real beef or chicken broth, these bone-shaped treats store for months and make tail-wagging gifts.
YIELD
80 servingsPREP
60 minCOOK
60 minREADY
120 minYour four-legged best friend deserves better than store-bought, and these hearty homemade dog biscuits deliver.
A mix of whole-wheat flour, rye flour, cracked wheat (or cornmeal), and real beef or chicken broth gives them serious substance and a savory aroma that will have every pup in the neighborhood sitting pretty.
Kelp powder sneaks in extra minerals, and the yeast-risen dough rolls out smooth for easy cutting with bone-shaped or round cutters.
Baked low and slow until firm and golden brown, these biscuits dry out to a satisfying crunch that’s great for teeth.
The recipe makes a whopping 80 cookies, and they keep for months in an airtight container. Bag them up with a ribbon and you’ve got the ultimate gift for every dog lover you know.
Pro Tips
- Make sure your yeast is bubbly and active before mixing into the dough. No bubbles means old yeast, and flat biscuits nobody wants.
- Roll the dough to an even ¼-inch thickness so every biscuit bakes at the same rate.
- Brush on the egg-and-milk glaze for that shiny, professional bakery look.
- Let the baking sheets cool completely between batches to prevent the dough from spreading unevenly.
Ingredients
Directions
Equipment: Cookie sheets lined with parchment or aluminum foil; rolling pin; 3 to 3½ inch bone cutter or 2½ inch round cookie cutter.
Place 2 oven racks in the upper and lower thirds of the oven.
Preheat oven to 300℉ (150℃)
Sprinkle the dry yeast or crumple the compressed yeast over the water (110F if dry yeast, 100F if compressed yeast).
Add a pinch of sugar and allow the yeast to sit in a draft-free spot for 10 to 20 minutes.
The mixture should be full of bubbles.
If not, the yeast is too old to be useful.
In a large bowl, place all the dry ingredients and stir to blend them.
Add the yeast mixture and 3 cups of the broth.
Using your hands, in the bowl, mix to form the dough, adding more broth if needed to make the dough smooth and supple.
Half a batch at a time, knead the dough briefly on a lightly floured counter.
(Keep the second batch of dough covered with a moist towel while shaping and cutting the first.)
Roll out the dough into an 18 x 13 x ¼ inch rectangle.
Cut it into desired shapes, using a 3 - 2½-inch bone cutter or a 2½-inch round cookie cutter.
Reroll the scraps. Repeat the procedure with the remaining dough.
For an attractive shine, lightly beat together the egg and milk.
Brush the glaze on the cookies.
Bake for 45 to 60 minutes or until brown and firm.
For even baking, rotate the cookie sheets from top to bottom three quarters of the way through the baking period.
Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
Store in an airtight container at room temperature.
The dough must be used immediately.
The baked cookies will keep for many months.
Allow cookie sheets to cool completely between batches.
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