Dog biscuits are a great treat that almost any dog will love, and they are really easy to make yourself. Even dogs who won't eat store bought biscuits will generally scarf these down.

Homemade dog biscuits generally fall into two categories for reliance on flavor: bouillon or peanut butter. Below you will find a recipe using peanut butter, a recipe using bouillon, and a recipe without wheat for dogs that might be allergic to such products. Remember: these are really flexible, simple recipes. Feel free to add different ingredients for a new flavor, such as a bit of pureed liver or celery seeds.

Recipe 1

2 tablespoons corn oil
1/2 cup peanut butter
1 cup water
1 cup whole wheat flour
2 cups white flour

Preheat oven to 350 degrees. Combine oil, peanut butter, and water. Add flour, one cup at a time, then knead into firm dough. Roll dough to 1/4" thickness and cut with cookie cutter or cut into squares with a knife. Place on an ungreased cookie sheet. Bake at 350 degrees for 20 minutes. Makes 2 1/2 dozen.

Recipe 2

3 eggs
3 tablespoons nonfat dry milk powder
3 beef bouillon cubes dissolved in 6 tablespoon hot water
1 tablespoon Worcestershire sauce
3 1/2 cups whole wheat flour

Preheat oven to 350 degrees F. Beat eggs slightly in large mixing bowl. Stir in dry milk, bouillon, and Worcestershire. Add flour and work into a stiff, crumbly dough with your hands. Divide dough into two balls. Roll out dough to 1/2-inch thick. Cut with cookie cutters or cut into squares with a knife. Bake for 25 minutes. Turn biscuits over with a spatula and bake 25 minutes longer.

Recipe 3

1 cup oatmeal
1 cup rye flour
2 tablespoons sugar
1 tablespoon melted butter or margarine
1/2 cup milk

Combine oatmeal, 3/4 cup of the rye flour, sugar and butter together. Slowly add the milk till a firm but slightly sticky dough forms. Scrape out dough onto a wooden board or counter. Knead in the rest of the rye flour till the dough stiffens a little. Wrap in saran wrap and chill for one hour. Preheat oven to 350 degrees. Roll out dough till 1/4 inch thickness. Cut into shapes with a cookie cutter or cut into squares with a knife. Place on lightly greased cookie sheets. Bake for 15 minutes. Turn off oven and let biscuits rest till cool in oven with the door closed. Store in air-tight container for up to 2 weeks.

I've forgotten where I picked up these receipes, I've had them for so long.

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