Homemade Dog Biscuits Martha Stewart Recipes

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 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.