Fact: I like my dog more than I like most people. I like her so much that sometimes I bake treats for her. Actually, I bake treats for her because she’s a picky wiener and she either spits out store bought biscuits or hides them all over the house. I created this recipe using a few of her favorite things: blueberries, cheese, and BACON.
Homemade dog biscuits are super easy to make and you probably already have most of the ingredients on hand. You can easily customize the flavors to suit your pooch’s pallet and you can feel good about feeding them something free of preservatives and junk!
Combine all of your dry ingredients and your mix-ins before adding an egg and a tablespoon each of olive oil and bacon fat. I’ve come to learn that any self-respecting Southern girl has a jar of bacon fat hanging out in her fridge. You’d be horrified to see how much bacon fat we’ve accumulated in our household. I blame my Paleo phase.
Once everything is mixed, add a 1/2 cup of water until the dough comes together (you don’t want it too wet!)
Turn the dough out onto a well-floured surface and form a ball. Roll the dough until it’s approximately 1/4″ thick, and then cut them biscuits! Note to self: buy a more appropriately-sized cookie cutter for dog biscuits. These are the size of Stella’s face.
Bake on a parchment-lined cookie sheet in a 350° oven for 25-30 minutes or until nicely browned.
Stella was absolutely LOSING IT when she smelled these come out of the oven. As a matter of fact, she’s still lurking around the dining room table as I write this post hoping to score some more bacon-flavored gold.
- 1½ cups whole wheat flour
- 1 cup all-purpose flour
- ½ cup blueberries, fresh
- 1 cup cheddar cheese, shredded
- 1 egg
- 1 tbsp olive oil
- 1 tbsp bacon fat, melted
- ½ cup water
- Preheat oven to 350ºF
- Combine flour, blueberries and cheddar cheese in a large bowl and mix well
- Add egg, oil, and bacon fat to flour mixture and mix until egg is completely incorporated
- Add water to dough and mix until dough starts to come together (if you find the dough is too dry, add another couple tablespoons at a time until dough forms — you don’t want dough to be too sticky)
- Once dough is formed, place on a well-floured surface and form into a ball
- Roll out dough to a ¼-inch thickness
- Using a cookie cutter, cut out biscuits and place onto a baking sheet lined with parchment paper
- Re-roll scraps of dough to cut out more biscuits, you’ll yield about a dozen if you’re using a larger cookie cutter
- Bake biscuits 25-30 minutes until nicely browned
- Remove from oven and allow to cool, store in an airtight container for up to 2 weeks