Sourdough Doggie Biscuits – a delicious recipe with eggs, pumpkin, sourdough starter, peanut butter, bacon, oats. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the first 5 ingredients with an electric mixer.
2
Add the oats and as much of the flour as you can until the dough is too hard to mix.
3
Turn dough out onto a floured surface and knead in the remaining flour.
4
Dough should be stiff, but not crumbly.
5
Roll out dough about 1/2-inch thick and cut into desired shapes with cookie cutters, or for a quicker version just cut 1/2-inch wide strips with a pizza cutter or knife, and then cut strips to 2-inch lengths.
6
Place on ungreased cookie sheets and bake at 325u00b0F for 20 minutes.
7
Turn biscuits over and bake another 20 minutes.
8
Turn off oven and open door so it's ajar to let out excess heat for a few minutes and then close door and leave biscuits in oven until all the heat is gone.
9
If there is still moisture in the biscuits, let them air-dry until they are completely hard and crisp before storing.
543
kcal
Calories
19
g
Fat
72
g
Carbs
27
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.
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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: 2 eggs, 1/2 cup pumpkin, 1 cup sourdough starter, 1/4 cup peanut butter, and more.
Yes, Sourdough Doggie Biscuits falls under the Baking & Desserts 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.
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