Fido's Favorite Treats

Homemade Dog Biscuits Your Pup Will Actually Earn

These homemade dog treats skip the mystery ingredients in commercial biscuits and put real pantry staples to work. Whole wheat flour, oatmeal, and cornmeal form the base, while a teaspoon of bouillon granules adds the savory hook that gets a tail wagging from across the room.

The powdered milk and beaten egg deliver protein and bind the dough together into something stiff enough to roll out and cut into shapes. The texture you’re after is nearly stiff cookie dough, dry enough to hold its shape but pliable enough to knead. Add flour gradually until it pulls cleanly from the bowl.

The long, low bake at 325F (160C) for 50 minutes is doing two things at once: cooking the biscuits through and dehydrating them so they finish hard and crunchy. Letting them cool and air-dry on the rack afterward locks in that crisp texture and extends shelf life considerably.

Pro Tips

• Use a sodium-free or low-sodium bouillon. Standard bouillon has too much salt for regular dog treats.
• Roll the dough to a consistent ½ inch thickness so the biscuits bake evenly. Thinner pieces burn while thicker ones stay doughy.
• Cut into shapes with a bone-shaped cookie cutter or any small shape you have on hand. Smaller biscuits suit smaller dogs.
• Bake on parchment for easy cleanup. The dough sticks aggressively to a dry sheet.
• Store in an airtight container at room temperature for 2 weeks, or freeze in zip-top bags for up to 6 months.

Variations

• Add ¼ cup peanut butter (xylitol-free) to the dough for extra appeal.
• Stir in ½ cup grated carrot or pumpkin puree for an added vitamin boost. Reduce the water slightly if you do.
• Brush the tops with a beaten egg wash before baking for a glossier finish.