The Washington Post

Cheesy Dog Biscuits

Cheesy Dog Biscuits 24.000

Deb Lindsey for The Washington Post

Jul 23, 2018

Dogs' digestive systems are different from humans; of all the oils we consume, safflower oil is the easiest for dogs to digest.

Do not use pre-grated cheese here. Instead, grate it on a box grater before using it. In testing, the author uses Better Than Bouillon chicken base. You'll need cookie cutters (see the servings note).

Tip: Let the biscuits sit out overnight to get very crispy.

To read the accompanying story, see: I bake for dogs, and they eat it up.

Make Ahead: Keep the biscuits in the refrigerator or freezer for longer shelf life. At room temperature, they will last only about 3 days.


Servings:
24

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24 servings; makes two dozen 4-inch biscuits or fifty 1-inch oval biscuits

Ingredients
  • 3 cups whole-wheat flour, plus more for dusting
  • 1 cup old-fashioned rolled oats
  • 1 cup grated or shredded cheddar cheese
  • 1 1/2 cups water
  • 1/3 cup safflower oil (see headnote)
  • 1 teaspoon chicken bouillon base (see headnote)
  • 1 large egg

Directions

Whisk together the whole-wheat flour, oats and cheese in a mixing bowl. Add the water, oil, bouillon base and egg; mix with a wooden spoon or spatula until thoroughly incorporated, to form a slightly wet dough.

Generously flour your counter workspace. Turn out the dough there. Cover with an inverted bowl and let the dough rest for 10 minutes.

After that brief respite, knead the dough, folding and turning until it is cohesive and slightly stiff. Shape it into a block, wrap it in plastic and refrigerate for 2 hours.

Position racks in the upper and lower thirds of the oven; preheat to 375 degrees. Have two baking sheets at hand. They do not need to be lined.

Dust the counter with flour (again) and roll the dough to a thickness of 1/4-inch. Stamp out as many biscuits as you can, transferring them to the baking sheets as you work, spacing them fairly close together but not touching. Reroll the scraps once and cut additional biscuits.

Bake (upper and lower racks) for about 25 minutes until browned, dry, and crisp to the touch, rotating the baking sheets from front to back and top to bottom halfway through.

Turn the oven off and let the biscuits dry out there for 30 minutes to 1 hour. Cool completely before serving or storing.

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Recipe Source

From Bring It! columnist and cookbook author Cathy Barrow.

Tested by Cathy Barrow.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (3)

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Nutritional Facts

Calories per piece: 110


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 1g 5%

Cholesterol: 10mg 3%

Sodium: 55mg 2%

Total Carbohydrates: 14g 5%

Dietary Fiber: 2g 8%

Sugar: 0g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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