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Peanut Butter Dog Biscuits

Peanut Butter Dog Biscuits 36.000

Deb Lindsey for The Washington Post

Jul 23, 2018

No-sugar-added peanut butter is a must here, as sugar and even some sugar substitutes (absolutely no Xylitol, which is toxic to dogs) are not good for our four-legged friends.

You can use a stand mixer for this instead of stirring by hand. You'll need cookie cutters (see servings note).

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: The dough needs to rest in the refrigerator for 2 hours.


Servings:
36

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: 36 servings; makes three dozen 4-inch biscuits or fifty 1-inch bone-shaped biscuits

Ingredients
  • 1 1/2 cups whole-wheat flour
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1/4 cup old-fashioned rolled oats
  • 1/4 cup cornmeal
  • 3/4 cup water
  • 1/4 cup safflower oil
  • 1 large egg
  • 2 tablespoons no-sugar-added peanut butter (creamy or crunchy; see headnote)

Directions

Whisk together the whole-wheat and all-purpose flours, oats and cornmeal in a mixing bowl. Add the water, oil, egg and peanut butter; 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 400 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.

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Nutritional Facts

Calories per piece: 60


% Daily Values*

Total Fat: 3g 5%

Saturated Fat: 0g 0%

Cholesterol: 5mg 2%

Sodium: 0mg 0%

Total Carbohydrates: 8g 3%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 2g


*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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