Homemade Dog Biscuits Martha Stewart Recipes

Steps:

• Preheat oven to 350°. Combine flour, wheat germ and cinnamon. Stir in remaining ingredients. On a floured surface, roll dough to 1/4-in. thickness. Cut with a 3-in. bone-shaped cookie cutter., Place 2 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned (tops may crack), 30-35 minutes. Cool on a wire rack. Store in an airtight container.

Steps:

• Preheat oven to 400°F . Whisk together flour, wheat germ, yeast, and salt in medium bowl; set aside.
• In large bowl add oil. In three alternating batches, incorporate stock and flour mixture, beginning and ending with stock. Mix well.
• Lightly flour a surface and roll out dough to about 3/8-inch thick. Shape biscuits using a bone-shaped cookie cutter appropriate for your dog's size.
• You may optionally spell out your dog's name in the dough with a wet toothpick.
• Place biscuits on parchment-lined baking sheets. Bake 10 minutes. Brush with stock; rotate baking sheets and bake 10 minutes more. Turn off oven. Allow dog biscuits stand in oven to dry completely, about 1 ½ hours.
• Store in an airtight container up to 2 weeks.

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
• Transfer about 2 1/2 cups flour mixture to a food processor fitted with the steel blade. Add butter, and pulse until the largest pieces are the size of peas. Return butter mixture to the bowl with the flour mixture. Use your fingers to combine.
• Add buttermilk, and stir just until mixture comes together; the batter will be sticky. Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps. Gather scraps together once, pat together and flatten, and cut out.
• Transfer biscuits to prepared baking sheet; bake until lightly browned, 18 to 20 minutes. Remove from oven; cool on a wire rack. Serve warm.

Steps:

• Preheat oven to 350 degrees. Process nuts in a food processor until a paste forms, about 1 minute. Add remaining ingredients; pulse to combine. Press scant tablespoons of mixture into dog-treat pan molds.
• Bake until golden and dry, 24 to 28 minutes. Let cool completely in pan on a wire rack. Repeat with remaining dough. Store in an airtight container in a cool, dry place up to 2 weeks.

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 the oven to 450 degrees. Butter or line a baking sheet.
• In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
• For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

Steps:

• Preheat oven to 400 degrees. Line 2 baking sheets with parchment. Combine flour, wheat germ, brewer's yeast, and salt in a large bowl. Place canola oil in a large bowl. Add flour mixture to oil in 3 additions, alternating with 1 cup stock; mix until combined.
• Knead dough on a lightly floured surface for 2 minutes (dough will be sticky). Roll out dough to 1/4-inch thickness. Cut out rounds using a 2-inch fluted cutter ( bakedeco.com). Transfer to baking sheets. Make an indentation toward the bottom of 1 circle using your thumb, then press dough to make an arch of 4 small circles on top of the thumbprint using the tip of your pinky. Repeat with remaining rounds. Freeze for 15 minutes. Bake for 20 minutes, rotating sheets and lightly brushing with remaining 1/2 cup chicken stock halfway through. Turn oven off, and let stand in oven for 40 minutes.