Pumpkin Dog Biscuits
- Ready In:
- 55mins
- Ingredients:
- 6
- Yields:
-
50 medium biscuits
ingredients
- 2 eggs
- 1⁄2 cup canned pumpkin
- 2 tablespoons dry milk
- 1⁄4 teaspoon salt
- 2 1⁄2 cups brown rice flour or 2 1/2 cups whole wheat flour
- 1 teaspoon dried parsley (optional)
directions
- Whisk together the eggs and pumpkin until smooth. Stir in the milk, salt, and parsley. Add the flour gradually, combining with a spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface, and briefly knead and press until dough is smooth.
- Roll dough 1/4" - 1/2" thick and cut out with cookie cutter. Place shapes on cookie sheet (greasing is not necessary). You may press a fork pattern into the biscuit if you want.
- Bake 20 minutes at 350°F Remove from oven, carefully turn the biscuits over, and return to oven for another 20 minutes. Remove and cool completely.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>