Cleo's Pumpkin Dog Biscuits

Recipe by Mebriella
READY IN: 1hr 25mins
SERVES: 50
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • In large bowl, whisk together eggs and pumpkin to smooth.
  • Stir in dry milk, sea salt, and dried parsley (if using, optional).
  • Add rice flour gradually, combining with spatula or hands to form a stiff, dry dough.
  • Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.
  • Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go.
  • Place shapes on cookie sheet, no greasing or paper necessary.
  • If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough.
  • Bake 20 minutes.
  • Remove from oven and carefully turn biscuits over, then bake additional 20 minutes.
  • Allow to cool completely on rack before feeding to dog.
  • * Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.
  • Makes up to 75 small (1″) biscuits or 50 medium biscuits.
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