Dog Biscuits
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
52
Spice
65
Sweetness
49
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1.25 cups
Wheat Flour (whole-)1.25 cups
Cornmeal1.25 cups
Rolled Oat (old-fashioned)1 cup
Toasted Wheat Germ1 tbsp
Baking Powder1.5 tsps
Salt1 large
EggDirections:
1
Pulse flours, cornmeal, oats, wheat germ, brown sugar, baking powder, and salt in a food processor until combined
2
Add butter and pulse until mixture resembles coarse meal with pea-size butter lumps
3
Add 1 cup water and pulse until a coarse, dense dough forms
4
Turn out onto a lightly floured surface and knead in parsley and mint until well distributed
5
Gather, then halve dough with scraper
6
Form into 2 balls and flatten each into a 6-inch disk
7
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F
8
Grease 2 large baking sheets
9
Roll out 1 disk of dough into a round (1/3 inch thick) on a well-floured surface with a well-floured rolling pin
10
(If dough becomes too soft to roll out, wrap in plastic and chill until firm
11
) Cut out as many biscuits as possible and arrange about 1/4 inch apart on 1 baking sheet
12
Gather scraps and reroll, then cut out more biscuits
13
Repeat with remaining dough, using other baking sheet
14
Whisk together egg and 1 tablespoon water
15
Brush biscuits with egg wash and bake, switching position of sheets halfway through, until tops are golden brown, about 35 minutes total
16
Turn off oven and dry biscuits in oven overnight
17
Pulse flours, cornmeal, oats, wheat germ, brown sugar, baking powder, and salt in a food processor until combined
18
Add butter and pulse until mixture resembles coarse meal with pea-size butter lumps
19
Add 1 cup water and pulse until a coarse, dense dough forms
20
Turn out onto a lightly floured surface and knead in parsley and mint until well distributed
21
Gather, then halve dough with scraper
22
Form into 2 balls and flatten each into a 6-inch disk
23
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F
24
Grease 2 large baking sheets
25
Roll out 1 disk of dough into a round (1/3 inch thick) on a well-floured surface with a well-floured rolling pin
26
(If dough becomes too soft to roll out, wrap in plastic and chill until firm
27
) Cut out as many biscuits as possible and arrange about 1/4 inch apart on 1 baking sheet
28
Gather scraps and reroll, then cut out more biscuits
29
Repeat with remaining dough, using other baking sheet
30
Whisk together egg and 1 tablespoon water
31
Brush biscuits with egg wash and bake, switching position of sheets halfway through, until tops are golden brown, about 35 minutes total
32
Turn off oven and dry biscuits in oven overnight
33
*Available at sweetc
34
Com
35
*Available at sweetc
36
Com