Dog Biscuits

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Dog Biscuits

star rating (16) rate this recipe »
Published prior to 2008

1 1/2 cups (about 3/4 pound raw weight) beef liver, cut in pieces
3 to 4 cloves garlic
2 1/2 cups water or low-salt beef or chicken broth
2 1/2 teaspoons instant yeast
3 cup King Arthur Unbleached All-Purpose Flour
2 cups King Arthur Traditional Whole Wheat Flour
2 cups cornmeal
1 3/4 cups rolled oats
1 cup soy flour
1 cup Baker's Special Dry Milk or nonfat dried milk
3 eggs, plus 1 egg for glazing biscuits
1/4 cup milk or water

Dough: Rinse the liver and cut it into small pieces. Peel the garlic. Combine the liver, garlic and water or broth in a saucepan. Bring to a boil, then cover the pot, lower the temperature and simmer for 15 minutes, until the meat is thoroughly cooked. Set aside to cool. Use a food processor, immersion blender or a meat grinder to purée the mixture. Or strain off the liquid, reserve it, and mince the meat as finely as possible.

Place the remaining dry ingredients into a large bowl and mix well. Add the 3 eggs and the puréed mixture along with the reserved liquid.

Knead the mixture for 5 to 10 minutes, until the dough holds together. You may need to add extra liquid or flour depending on the texture of the dough. It should be stiff, but not feel like "cement." Return the dough to the mixing bowl, cover it, and let it rest for 30 minutes. Preheat your oven to 300°F and grease or line with parchment paper two or three baking sheets.

Working with about one-third of the dough at a time, roll it out to 1/4- to-1/3-inch thick, then cut it into the size biscuits you want (our dog biscuit cutters work well here.) The biscuits don't spread, so you can place them close together on the baking sheets. Beat the remaining egg with 1/4 cup water or milk, and brush it over the biscuits. Bake the biscuits for 1 hour. Remove them from the oven and bake the second batch. After all the biscuits are baked once, crowd them onto the amount of baking sheets that will fit into your oven. The biscuits may be overlapped. Bake for 1 or more hours at 225°F until they're hard and dry. Cool completely, then wrap well. Keep about 1 week's supply in a cool and dry place, and freeze the remaining for longer storage.

Note: It used to be commonly believed that garlic was good for dogs' health. Now, opinion is divided as to the usefulness (or even possible toxicity) of garlic. Worried about the garlic in these biscuits? This is what the ASPCA
 has to say: "Unfortunately, we do not know specifically what dosage [of garlic] causes problems, and it is not yet completely known what breeds and age groups are most sensitive to this toxicity. What we do know is that gastrointestinal problems and red blood cell damage can occur as a result of feeding garlic to pets. An occasional small amount, such as that in most commercial pet foods and treats, may not cause a problem, but because of the risk, we generally recommend that you avoid feeding your pets products that contain more concentrated amounts of garlic." Since garlic isn't integral to the structure of these biscuits, if you're worried about it— simply leave it out.

Reviews

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  • star rating 04/02/2015
  • 8ntfrogn from KAF Community
  • My dog are now biscuit snobs! That is fine with me since I know everything going in their tummies with this recipe. I just have one question can I use coconut milk powder instead of the non fat dry milk. Friend puppy is lactose intolerant and I'm still learning the ins and outs of what I can tweak.
    Those lucky dogs - the next thing you know, they'll be barking for a tropical vacation near coconuts? Happy baking! Irene@KAF
  • 08/03/2014
  • from
  • Hi - is it possible to convert this recipe into the kind where you can switch from volume (cups etc) to weight (oz)? It's very handy in your other recipes but not available in this one.

    Unfortunately, some of our older recipes (as you can see on the page from before 2008) don't have weights attached to the recipe, but you should be able to use our handy-dandy ingredient weight chart on our online learning page to determine what the weights should be. Happy Baking! Jocelyn@KAF

  • star rating 03/06/2014
  • sallyeyring from KAF Community
  • I haven't tried this recipe because one of my dogs is allergic to chicken. I think that must leave out recipes with eggs. Are there any dog biscuit recipes without eggs??
    Please contact your veterinarian to find out if you must keep your dog's diet free from eggs. ~Amy
  • star rating 02/24/2014
  • bunditoast from KAF Community
  • My beagle is allergic to corn and corn products. Can I substitute semolina for the corn meal? I will use vegetable stock (and/or vegetable juice I accumulate from canned veggies) for the chicken stock. Beagle Bailey is allergic to carrots as well. I will re-evaluate the recipe after I have made it. Having three hungry dogs in the house I need to conserve on store bought and must know what ingredients are going into them.
    You should be able to replace the cornmeal with semolina. What a lucky pack of dogs you have!~Jaydl@KAF
  • 01/05/2013
  • Stacy from
  • Garlic is actually not good for dogs (or cats), and can cause red blood cell damage and GI problems. You can sometimes get away with small amounts, but I would cut the garlic way back to limit exposure (or leave it out altogether), particularly if you intend to feed your dog a lot of these.
  • star rating 06/06/2012
  • stephanieflagg from KAF Community
  • This recipe is a winner with all the pups I've shared it with. Our beagle goes nuts for it. I left the soy flour out in leiu of more oats & wheat flour. Take the time to brush with egg white - it helps the dough raise and not dry out before you bake it.
    Bow-WOW! Thanks for sharing your tips for our four-legged and two-legged friends. Happy Baking! Irene @ KAF
  • star rating 01/09/2012
  • Domestic Engineer from KAF Community
  • Both dogs LOVED these biscuits! I couldn't keep our Carolina Dingo OUT of the kitchen while mixing and baking these. Next time, I'll make some smaller bites (instead of using the bone cookie cutter- yields about 45+ biscuits) by rolling into a "snake" and cutting smaller 1" bites as mentioned by the first reviewer. Smaller bites wouldn't need to be broken up for our smaller dog. Could chicken be substituted for the liver? The liver is a WINNER but I can get chicken cutlets much cheaper than liver (almost $5 per pound) and the dogs LOVE chicken, too. Any cat treat recipes?
  • star rating 11/18/2011
  • emmainab from KAF Community
  • I like to make these into training type mini bites. I just figured out a way of stream-lining the process. I roll balls of dough into cigars the length of my baking sheet. I paint the cigars with egg wash and then par bake the cigars 5-8 min. Remove from oven, cut into desired sized pieces and then back in the oven. I used to cut the pieces first and then bake. The par baking method sure saves time, not so fiddly.
  • star rating 11/17/2011
  • anne034 from KAF Community
  • This has become my standard dog biscuits. All dogs I have given these biscuits to loved them.
  • star rating 10/23/2011
  • cartvl219 from KAF Community
  • I'm curious about how long KAF has distributed this recipe. My sister, who died back in the '83 (and much too young), made dog biscuits for her dog. I remember clearly that one ingredient was beef liver and my recollection is that the recipe came from KAF. But that just might be that when I saw your recipe, I associated it with hers. I think I might make these this year for my friends' dogs. I'll let you know the response. (I gave it 5 stars because I know your recipes are always the best.) Carolyn
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