Cheesy Dog Biscuits Recipes

Steps:

• Preheat oven 325 degrees.Grease cookie sheets. In large bowl, combine rolled oats, margarine and boiled water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese, and egg; mix well. Lightly spoon flour into measuring cup; level off. Add flour 1 cup at a time, mixing well after each addition to form a stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 or 4 minutes. Roll or pat out dough to 1/2 inch thickness. Cut with bone shaped cookie cutter or anything you have. Place 1 inch apart on baking sheet. Bake at 325 degrees for 35 to 45 minutes on until golden brown. Cool Completely. Store loosely covered. Makes 3 1/2 dozen large dog biscuits or 8 dozen small biscuits.

Steps:

• In a small bowl, combine flour and cheese. Stir in butter until combined. Gradually add milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Roll dough into a 12x9-in. rectangle; cut into 3x1-in. strips. Place on ungreased baking sheets. Bake at 350° for 15 minutes or until golden brown. Let stand in the oven with the door slightly open until cooled completely. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment paper; set aside.
• In a large bowl, mix together all ingredients and about 3 tablespoons water to form a dough. Roll out mixture between two sheets of plastic wrap to 1/4-inch thick; remove plastic wrap and cut out biscuits with a 3 1/2-inch bone-shaped cookie cutter. Reroll scraps and continue cutting out biscuits.
• Space biscuits 1 inch apart on prepared baking sheet. Bake for 30 minutes until nicely browned and firm.
• Transfer biscuits to a wire rack. Turn off oven and place biscuits on wire rack in oven overnight. Remove from oven and store in an airtight container up to 2 weeks.

Steps:

• Preheat your oven to 325 degrees.
• Grease cookie sheets.
• In large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well. Lightly spoon flour into measuring cup; level off. Add flour 1 cup at a time, mixing well after each addition to form a stiff dough.
• On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness, cut with bone shaped cookie cutter. Place 1 inch apart on greased cookie sheets. Bake at 325 degrees for 35 to 45 minutes on until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large dog biscuits or 8 dozen small dog biscuits.