Ingredients
-
2
-
1/2
-
1
-
1/4
-
2
-
1
-
2 1/2
-
-
-
-
-
-
-
-
Directions
Sourdough Doggie Biscuits,What a great way to use up some of that extra sourdough starter and that little dab of canned pumpkin that’s always left when your recipe calls for 1 cup. I created this recipe and I think it turned out really good. My dog, Clyde, thinks so too!,My doggies love these and it’s become a staple.,I agree, an awesome way to use up excess starter. Both my dogs LOVE it, stored in an airtight container in the fridge, and now the dogs both sit at attention whenever I open the door. No worry about how long they keep, they won’t last that long with my two
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine the First 5 Ingredients With an Electric Mixer. |
|
2
Done
|
Add the Oats and as Much of the Flour as You Can Until the Dough Is Too Hard to Mix. |
|
3
Done
|
Turn Dough Out Onto a Floured Surface and Knead in the Remaining Flour. |
|
4
Done
|
Dough Should Be Stiff, but not Crumbly. |
|
5
Done
|
Roll Out Dough About 1/2-Inch Thick and Cut Into Desired Shapes With Cookie Cutters, or For a Quicker Version Just Cut 1/2-Inch Wide Strips With a Pizza Cutter or Knife, and Then Cut Strips to 2-Inch Lengths. |
|
6
Done
|
Place on Ungreased Cookie Sheets and Bake at 325f For 20 Minutes. |
|
7
Done
|
Turn Biscuits Over and Bake Another 20 Minutes. |
|
8
Done
|
Turn Off Oven and Open Door So It's Ajar to Let Out Excess Heat For a Few Minutes and Then Close Door and Leave Biscuits in Oven Until All the Heat Is Gone. |
|
9
Done
|
If There Is Still Moisture in the Biscuits, Let Them Air-Dry Until They Are Completely Hard and Crisp Before Storing. |
