Recipe by Donna M.
What a great way to use up some of that extra sourdough starter and that little dab of canned pumpkin that's always left when your recipe calls for 1 cup. I created this recipe and I think it turned out really good. My dog, Clyde, thinks so too!
Top Review by adopt a greyhound
Our greyhound just loves these. I used some of my new sourdough starter and they turned out great. I didn't quite have enough starter so added water to make up the difference. The dough was easy to form and cut into dog biscuits.
- 2 eggs
- 118.29 ml pumpkin
- 236.59 ml sourdough starter
- 59.14 ml peanut butter
- 29.58 ml bacon drippings (or cooking oil)
- 236.59 ml oats (quick or old fashioned)
- 591.47 ml whole wheat flour
Directions See How It's Made
- Combine the first 5 ingredients with an electric mixer.
- Add the oats and as much of the flour as you can until the dough is too hard to mix.
- Turn dough out onto a floured surface and knead in the remaining flour.
- Dough should be stiff, but not crumbly.
- 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.
- Place on ungreased cookie sheets and bake at 325°F for 20 minutes.
- Turn biscuits over and bake another 20 minutes.
- 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.
- If there is still moisture in the biscuits, let them air-dry until they are completely hard and crisp before storing.