D.I.Y. Eat - Biscuits
Sherlock's Minnesota Biscuits
Celebrate the passing of Minnesota Senator Al Franken’s Service Dogs for Veterans Act with this tasty,
How can you tell when wild rice is done? When cooked correctly, it will be supple, but not limp.
3 cups all-purpose flour
1/3 cup cracked wheat
1 Tbsp brewer’s yeast
1 cup peanut oil
1/2 cup blackstrap molasses
1/3 cup water
1 cup wild rice, cooked and cooled
1 cup liver, fried, cooled, and chopped into 1/2-inch chunks
Recipes from K-9 Nation Biscuit Book: Baking for Your Best Friend by Klecko
1. Preheat oven to 375°F.
2. Place flour, cracked wheat, and brewer’s yeast in a large bowl, mixing with your hands or a wire whisk to loosely blend the dry ingredients.
3. Add the peanut oil, molasses, and water to the dry ingredients, mixing with a sturdy spoon until the dough is pliable. Add the wild rice and chopped liver, stirring only to mix.
4. Place the dough on a floured work surface and roll out or pat down to a thickness of 1/2 inch. Use a pizza cutter to slice horizontally and vertically through the dough to create cube shapes. As always, your biscuits’ size should be determined by your dog’s jaw span.
5. Place the biscuits on a sheet or baking pan covered with parchment paper. Bake in a preheated oven for 35 to 40 minutes, or until golden brown.
This recipe can be challenging because it has a low flour percentage. This means that the high-gluten flour portion of the ingredient list is smaller than in most other biscuits. Because it has less gluten, the dough won’t come together as easily. For this recipe, I always remind myself that the dough should hold together but have a texture and consistency closer to fudge than putty. Even when the dough is completely mixed, it may still be a little tacky. If needed,use extra flour on your work surface to avoid sticking.
Tender Tummy Biscuits
Great for recovering from holiday over-indulgence (or just plain old general overindulgence, for that matter). Use free-range chicken if at all possible.
1 cup brewed chamomile tea
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup cooked white rice
1/2 cup fresh parsley, chopped
1/2 cup cottage cheese
1 cup chicken, skinned, boiled, and chopped to 1/2-inch cubes
1. Preheat oven to 375°F.
2. Brew a cup of chamomile tea, and allow it to cool to room temperature. (It’s never a good idea to use hot liquids when mixing dough.)
3. Place the flours, rice, and parsley in a large bowl, using your hands or a wire whisk to gently mix the dry ingredients.
4. Add the cottage cheese and brewed tea to the dry ingredients, stirring with a sturdy spoon until the dough becomes pliable. Add the diced chicken cubes and stir until they are evenly mixed into the dough, taking care not to over mix.
5. Place the dough on a floured surface and roll out or pat down to a thickness of 1/2 inch. Using a pizza cutter, make horizontal and vertical slices through the dough to form cube shapes. The size of the cubes will be determined by the size of your dog’s jaw.
6. Place the biscuits on a baking sheet or pan covered with parchment paper. Bake in a preheated oven for 35 to 40 minutes, or until golden brown.
Here are a couple of things to keep in mind when working with meat:
1. Always add the diced chicken to the dough last so that you don’t puree the pieces during the mixing
and makeup process;
2. Don’t forget to store the finished biscuits in the refrigerator or freezer until your pet has finished them off.
Chamomile This flower has long been celebrated for its soothing properties. It’s thought to calm upset stomachs and promote drowsiness. In fact, chamomile tea is sometimes called nighty-night tea or sleepy tea because of its sleep-inducing ability. Experts say chamomile tea can also boost the immune system and fight infections associated with colds.
Recipes from K-9 Nation Biscuit Book: Baking for Your Best Friend by Klecko.