Sourdough Doggie Biscuits

Ingredients

• 2 eggs
• 1/2 cup pumpkin
• 1 cup sourdough starter
• 1/4 cup peanut butter
• 2 tablespoons bacon drippings (or cooking oil)
• 1 cup oats (quick or old fashioned)
• 2 1/2 cups whole wheat flour

Directions

1. 1

   Combine the first 5 ingredients with an electric mixer.

2. 2

   Add the oats and as much of the flour as you can until the dough is too hard to mix.

3. 3

   Turn dough out onto a floured surface and knead in the remaining flour.

4. 4

   Dough should be stiff, but not crumbly.

5. 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. 6

   Place on ungreased cookie sheets and bake at 325°F for 20 minutes.

7. 7

   Turn biscuits over and bake another 20 minutes.

8. 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. 9

   If there is still moisture in the biscuits, let them air-dry until they are completely hard and crisp before storing.