Recipe name and category: Jammer’s Dog Biscuits

No. of servings:

Preparation time:

Recipe ingredients and directions:

1 tbs Instant or dry yeast (if using dry yeast, dissolve in ½ cup 100° water.)

2 cups Warm beef or chicken stock

1/3 cup bacon or hamburger drippings or margarine (warmed until just liquid)

1 egg, beaten (optional)

½ cup powdered milk

¼ cup honey

2 tsp salt

2 cups all-purpose flour

2 cups whole wheat flour

1 cup wheat germ

1 cup cornmeal (or fine corn grits)

2 cups cracked wheat

Mix together the warm stock, drippings, powdered milk, honey and salt (and beaten egg, if using). If using dry yeast dissolved in water, add to the liquids. Mix together the all-purpose flour, whole wheat flour, wheat germ, cornmeal, and cracked wheat; if you are using instant yeast, mix into the flour mixture. Make a well in the center of the flour mixture and add the liquids all at once. Stir until you have mixed in as much of the dry ingredients as possible. Turn all out on to a countertop and knead until the dough is no longer sticky. Most or all of the dry ingredients will become incorporated. The dough should stay soft enough to roll out.

Divide the dough into four parts.* Roll out (1/3” thick) the parts in turn and cut out using a small cookie cutter or cut into squares using a pizza cutter. The correct size will be dictated by the size of your dog. Place the biscuits on a lightly greased cookie sheets. Let these sit while the oven preheats. They will not rise appreciably.

Bake at 350° for 35 to 50 minutes, depending on the size of the biscuits. They should be noticeably browned. Turn off the oven and let stand for several hours or overnight. Store in an airtight container or ziplock bag.

*At this point, you can freeze part of the dough for later use. Let defrost completely in an airtight container, roll out, cut and bake as per directions.

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