chicken flavored whole wheat dog biscuits

Chicken-flavored Dog Biscuits, part 2

The first time I made these biscuits I used too much water and made the dough too sticky and hydrated. This time, I kept it much closer to the recipe as written, adding a touch more water due to the freshly-milled whole wheat flour.

I used a Wilton Brownie Duo Cutter Mini Oval to get a rectangular biscuit for a larger dog. For the smaller biscuits I patted out a disk, sliced 1/2-inch strips with a knife, and then slightly rolled them out with the roller. For each biscuit, I used a toothpick to make three holes on the tops.

This batch turned out much better.

Whole Wheat Chicken Dog Biscuits

Makes 30 to 50 biscuits, depending on size


  • 11.25 oz freshly-milled hard white wheat flour
  • 1 tsp. salt (can reduce)
  • 1 egg
  • 1 cube chicken bouillon
  • 1/2 cup hot water


  1. Preheat oven to 350° and line two baking sheets with parchment.
  2. Dissolve the bouillon in the hot water, stirring to break it up. Cool a bit so it doesn’t cook the egg when it’s time to mix it all together. In a small bowl, beat the egg with a fork to smooth it out.
  3. Separate about 1 cup of the flour, and in a medium bowl, whisk together the remaining flour and salt. Pour in the bouillon and egg, and stir to form a dough. Add in the separated flour as needed to form a stiff dough. Knead until smooth.
  4. Roll the dough out until it’s 1/2 inch thick. You may need to pause periodically to let the gluten relax so you can keep rolling.
  5. Cut into desired shapes and place on prepared baking sheets.
  6. Bake for 30-35 minutes, then cool on a rack.