Sourdough Doggie Biscuits |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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What a great way to use up some of that extra sourdough starter and that little dab of canned pumpkin that's always left when your recipe calls for 1 cup. I created this recipe and I think it turned out really good. My dog, Clyde, thinks so too! Ingredients:
2 eggs |
1/2 cup pumpkin |
1 cup sourdough starter |
1/4 cup peanut butter |
2 tablespoons bacon drippings (or cooking oil) |
1 cup oats (quick or old fashioned) |
2 1/2 cups whole wheat flour |
Directions:
1. Combine the first 5 ingredients with an electric mixer.
2. Add the oats and as much of the flour as you can until the dough is too hard to mix.
3. Turn dough out onto a floured surface and knead in the remaining flour.
4. Dough should be stiff, but not crumbly.
5. 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.
6. Place on ungreased cookie sheets and bake at 325°F for 20 minutes.
7. Turn biscuits over and bake another 20 minutes.
8. 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.
9. If there is still moisture in the biscuits, let them air-dry until they are completely hard and crisp before storing.
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