|Greek Yogurt Dog Biscuits|
Dogs love yogurt and cheese and here they are in a homemade dog biscuit just for Fido!
My dog hasn’t eaten store-bought dog biscuits for years–ever since that big scare we had years ago with the impurities that were in them that were killing our beloved fur babies.
Making your own is fast and cheap–plus your pooch will love them.
|Your dog will love them!|
I use whole wheat flour because it doesn’t bother my dogs, but if it bothers yours, use another whole-grain flour. As with all my dog biscuits, the key is just getting a rollable dough, not what flour you use. See my Recipe Index for more dog biscuit recipes.
My official taste tester really liked these–he doesn’t mind being a test subject LOL.
|Offical Taste Tester, Byron|
|Cat-Dog–we have some species confusion going on|
Here is one set of my dog biscuit cutters:
- Greek Yogurt Dog Biscuits
- 1 cup quick oats
- ¾ cup cornmeal
- 2 beef stock cubes, crushed
- ½ cup warm
- 1 egg, beaten
- ½ cup plain greek yogurt
- ½ cup shredded cheddar
- 2 cups whole wheat flour
- ½-3/4 cup water
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment
- In a large bowl, combine oats, cornmeal and crushed stock cubes.
- Add ½ cup warm water and stir to moisten. Let stand 10 minutes.
- Add the beaten egg, yogurt and shredded cheddar. Stir until well blended.
- Stir in flour. Add only as much water to make a rollable dough. I had to use ¾ cup, but conditions may be such that you would use less (high humidity being one).
- Roll out dough on a lightly floured surface to ¼-inch thickness. Using dog bone cookie cutter or a 2.5-inch diameter glass, cut biscuits. Place on prepared sheets.
- Gather up scraps, roll and repeat until all dough is used.
- Bake at 350 degrees F for 30-35 minutes. Turn off oven, leaving biscuits in oven to cool completely (this dehydrates them for better storage.
- Store in a covered container.
- Yield varies by how big a shape is cut. I used a "medium" bone-shaped biscuit cutter and got about 36 biscuits.
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