Sourdough Doggie Biscuits Recipe #134498
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!
by Donna M.
1¼ hours | 30 min prep
SERVES 42 , 3 1/2 dozen large bones
- 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
- 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.
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5 stars