Super Biscuits

Serving Size: 150

3 1/2 cups flour
2 cups Whole Wheat flour
1 cup Rye flour
1 cup Cornmeal
2 cup Cracked wheat
4 tsp Salt
1/2 cup Dry milk
1 Egg
1 pk Dry yeast (1 T)
1 pt Chicken stock

Ingredients not generally available may be found at health food stores. Dissolve yeast in 1/4 cup warm water. Add chicken stock and pour into dry ingredients. Knead for 3 minutes, working into a stiff dough. Roll dough into a 1/4 in. thick sheet and cut with cookie cutters (cutters shaped like dog biscuits are available). Bake in 300°F oven for 45 minutes, then turn oven off and leave biscuits in oven overnight. In the morning the biscuits will be bone hard. Note: This dough is extremely stiff to work with, but the end product is excellent.

Healthy Biscuits

Yield: 12 Servings

2 1/2 cups Whole Wheat Flour
1/2 cup Powdered Milk
1/2 tsp Salt
1/2 tsp Garlic Powder
1 tsp Brown Sugar
6 tbsp Butter*
1 Egg, beaten
1/2 cup ice water

* Butter, Margarine, Shortening or meat juices may be substituted.

Combine the flour, milk salt, garlic powder and sugar. Cut in butter until mixture resembles cornmeal. Mix in egg then enough ice water to make a ball. Pat dough to 1/2 inch thick of a lightly oiled cookie sheet. Cut out shapes with a cookie cutter or biscuit cutter. Bake on cookie sheet for 25 minutes. Remove from oven and cool on a wire rack.

To vary the flavor and texture, at the the egg is added, add any of the following: 1 cup pureed cooked green vegeables or carrots; 6 tablespoons whole wheat or rye kernels; 3 tablespoons liver powder. You should be able to find the last two items in any health food store.

More Biscuits

Yield: 24 Servings

1 Envelope dry yeast
1/4 cup warm water
1 pinch Sugar
3 1/2 cups All-purpose flour
2 cups Whole wheat flour
2 cups Cracked Wheat OR Cornmeal
1 cup Rye flour
1/2 cup Nonfat dry milk
4 tsp Kelp powder
4 cups Beef or chicken broth

GLAZE
1 large Egg
2 tbsp Milk

Place 2 oven racks in the upper & lower thirds of the oven. Preheat oven to 300°F. Sprinkle the dry yeast or crumble the compressed yeast over the water (110°F if dry, 100°F if compressed). Add the pinch of sugar & allow yeast to sit in a draft-free spot for 10-20 min. The mixture should be full of bubbles. If not, the yeast is too old to be useful. Stir well to dissolve the yeast. In a large bowl, place all the dry ingredients & stir well to blend them. Add the yeast mixture & 3 cups broth.Using your hands, in the bowl, mix to form the dough, adding more broth if needed to make the dough smooth & supple. Half a batch at a time, knead the dough briefly on a lightly floured counter. (Keep the 2nd batch of dough covered with a moist towel while shaping and cutting the first.) Roll out the dough into 18 x 13 x 1/4-inch rectangle. Cut into desired shapes using 3 1/2 inch bone cutter or 2 1/2 inch cookie cutter. Re-roll the scraps. Repeat procedure with remaining dough. For an attractive shine, lightly beat together the egg and the milk. Brush the glaze on the cookies. Bake for 45 - 60 minutes or until brown & firm. For even baking, rotate the cookie sheets from top to bottom 3/4 of the way thru the baking period. Use a small, angled metal spatula to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temp. (cracked wheat & kelp are available at most health food stores) Use 2 cups of bran cereal (not flakes) in place of the cracked wheat, if desired. If your dog is large, make larger cookies. Allow the cookie sheets to cool completely before using for the next batch Distribute cookies evenly around sheet; avoid crowding