|4.9028573 (16)||rate this recipe »|
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.