Sourdough Doggie Biscuits
photo by Bonnie G #2
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Yields:
-
3.5 dozen large bones
- Serves:
- 42
ingredients
- 2 eggs
- 118.29 ml pumpkin
- 236.59 ml sourdough starter
- 59.14 ml peanut butter
- 29.58 ml bacon drippings (or cooking oil)
- 236.59 ml oats (quick or old fashioned)
- 591.47 ml whole wheat flour
directions
- Combine the first 5 ingredients with an electric mixer.
- Add the oats and as much of the flour as you can until the dough is too hard to mix.
- Turn dough out onto a floured surface and knead in the remaining flour.
- Dough should be stiff, but not crumbly.
- Roll out dough about 1/2-inch thick and cut into desired shapes with cookie cutters, or for a quicker version just cut 1/2-inch wide strips with a pizza cutter or knife, and then cut strips to 2-inch lengths.
- Place on ungreased cookie sheets and bake at 325°F for 20 minutes.
- Turn biscuits over and bake another 20 minutes.
- Turn off oven and open door so it's ajar to let out excess heat for a few minutes and then close door and leave biscuits in oven until all the heat is gone.
- If there is still moisture in the biscuits, let them air-dry until they are completely hard and crisp before storing.
Reviews
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RECIPE SUBMITTED BY
Donna M.
Billings, Montana