Homemade Dog Biscuits (Martha Stewart) – a delicious recipe with flour, germ, yeast, salt, canola oil, chicken stock. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 400u00b0F . Whisk together flour, wheat germ, yeast, and salt in medium bowl; set aside.
2
In large bowl add oil. In three alternating batches, incorporate stock and flour mixture, beginning and ending with stock. Mix well.
3
Lightly flour a surface and roll out dough to about 3/8-inch thick. Shape biscuits using a bone-shaped cookie cutter appropriate for your dog's size.
4
You may optionally spell out your dog's name in the dough with a wet toothpick.
5
Place biscuits on parchment-lined baking sheets. Bake 10 minutes. Brush with stock; rotate baking sheets and bake 10 minutes more. Turn off oven. Allow dog biscuits stand in oven to dry completely, about 1 1/2 hours.
6
Store in an airtight container up to 2 weeks.
208
kcal
Calories
7
g
Fat
23
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/4 cup wheat germ, 1/4 cup brewer's yeast, 1 teaspoon salt, and more.
Yes, Homemade Dog Biscuits (Martha Stewart) falls under the Soups & Stews category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
