Microwave Doggie Biscuits

Skip the supermarket biscuit aisle. These homemade dog treats use pantry staples like whole wheat flour, oats, cornmeal and a touch of beef bouillon for the savory flavor dogs go crazy for. The microwave does the baking, which keeps the kitchen cool and the recipe under half an hour.

A short knead is key here. Five minutes builds enough gluten to hold the cut shapes together without making the biscuits tough. Roll the dough thicker than a sugar cookie, about half an inch, because thinner biscuits dry out and crumble when a dog tries to crunch them.

Half power in the microwave is the trick. Full power scorches the outside before the inside dries, so the longer, gentler cook at 50% gives you a biscuit that’s firm all the way through. Rotate the plate halfway through if your microwave doesn’t have a turntable so the biscuits cook evenly.

Kitchen Tips

• Cool the biscuits completely on a wire rack before storing. Warm biscuits steam in a sealed container and turn soft.
• Store in an airtight tin for up to a week, or freeze in a bag for up to 3 months.
• Use a bone-shaped cookie cutter for the full pet store look. A small biscuit cutter works fine too.
• The biscuits should feel hard, not chewy, when done. If still pliable, microwave another minute.

Variations

• Swap beef bouillon for low-sodium chicken bouillon or a tablespoon of peanut butter (xylitol-free only) for a different flavor.
• Add a tablespoon of grated carrot or parsley for fresh-breath treats.
• For grain-sensitive pups, replace the flour blend with oat flour and chickpea flour.