Homemade dog biscuits are easier than you might think to make. Never worry again about what you are feeding to your dogs in their treats.
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Do you wonder how to make dog biscuits?
For so long I have gone into my favorite local pet store and eyeballed expensive hand made dog biscuits. These typically sell for $1.50 each and being the good pet owner that I am I never felt like I could buy just one.
I wondered how to make dog biscuits, this recipe is easy to make, and you can make it quickly with ingredients that are in your pantry.
Every couple of years we have scares of poisonous ingredients in our pet food, but with this recipe, you can control what you put in these dog treats. So knowing how to make dog biscuits ensures that your pets are getting healthy ingredients. When you make these homemade dog treats they cost about 12 cents each, that is substantial savings!
Ingredients for homemade dog biscuits
This recipe can be easily put together with ingredients you already have in your pantry.
- all-purpose flour
- whole wheat flour
- peanut butter or a nut butter like almond butter
- vegetable oil
You may want to get a bone-shaped cutter, but if you don’t have one, no worry, use a cookie cutter you have on hand.
These treats last for quite a while. The more you make sure they dry out after cooking they will last longer.
Want to make more homemade dog treats? Take a look at these recipes
Check out this Easy Kitty Litter Cake for a fun pet-inspired dessert.
Homemade Peanut Butter Dog Biscuits
- 1 1/8 cups whole wheat flour
- 1 1/8 cups all-purpose flour
- 1/2 cup peanut butter or other nut butter
- 1 cup water
- 2 tablespoons vegetable oil
- Preheat oven to 350 degrees. Blend wheat flour and white flour in a bowl. Set aside. Combine vegetable oil, peanut butter, and water. Add flour, one cup at a time, forming a dough.
- You will need to blend the final flour by hand, kneading until a nice firm ball of dough is formed. (Takes a bit of kneading.) Let ball of dough stand for about 10 minutes to allow the gluten to relax. Makes for easier rolling. Roll dough to about 1/4 inch thickness on a sheet of waxed paper.
- Cut with desired cutter. Re-roll scraps to make more biscuits. How many biscuits you get depends on the size of the cutter you use. Score the tops of the cookies with a fork so the steam that builds up inside the cookies will release. Bake on an ungreased cookie sheet for about 25 minutes, turning the pan a couple of times during baking. Cookies should be hard to the touch before removing from the oven. You may need to increase baking time.
- Do this in five minute increments.I usually have to bake about 30-35 minutes. Cool, then store in a zip-lock baggie on the shelf. No refrigeration necessary.