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
- Preheat oven to 350° and line two baking sheets with parchment.
- 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.
- 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.
- 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.
- Cut into desired shapes and place on prepared baking sheets.
- Bake for 30-35 minutes, then cool on a rack.