Try this delicious and easy-to-follow Dog Biscuit recipe.
- Carbohydrate 190.43350125 g
- Cholesterol 0 mg
- Fat 22.91406075 g
- Fiber 18.5396998307228 g
- Protein 35.22551875 g
- Saturated Fat 2.470329639875 g
- Serving Size 1 1 Serving (875g)
- Sodium 3162.773225 mg
- Sugar 171.893801419277 g
- Trans Fat 1.381044563775 g
- Calories 1092 calories
Step-by-step
- combine first four ingredients in a large bowl. mix well
- dissolve bouillon cubes in boiling water
- add bouillon to flour mixture. mix to make a stiff dough.
- roll onto a floured surface. cut into shapes with a cookie cutter.
- bake in a pre-heated 300 degree oven for 30 minutes. let stand overnight to harden.
The Bouillon Foundation
Bouillon provides the primary source of savory flavor in this dough, replacing the need for complex stocks. Dissolving two cubes in one cup of boiling water requires complete dispersion before adding dry components to prevent salty pockets. Whole wheat flour and all-purpose flour combine to build a sturdy gluten network. This protein matrix gives the baked biscuit structural integrity so it resists crumbling during handling. Vegetable oil introduces necessary fat to coat the flour particles, shortening the gluten strands just enough to keep the final bite breakable.
Dough Manipulation and Scaling
Working with a stiff dough requires a floured surface and consistent rolling pin pressure. Aim for a thickness of one-quarter inch to ensure even dehydration in the oven. Scaling this recipe involves multiplying the liquid and dry components proportionally, but maintain the ratio of one cup boiling water to two cups total flour for proper hydration. Use cookie cutters efficiently to minimize scraps, as re-rolling the dough multiple times develops excess gluten and yields tough treats.
Baking and Dehydration
Bake the cut shapes at 300 degrees Fahrenheit for 30 minutes. This moderate heat dries the interior without scorching the exterior surfaces. Oven performance varies, so check for a pale golden hue and firm edges at the 25-minute mark. Letting the baked biscuits stand overnight on wire racks allows residual moisture to evaporate completely. Complete dehydration is critical for ambient preservation, ensuring the treats remain shelf-stable for weeks without mold growth.
