How to Make Peanut Butter Dog Biscuits
2¼ cup whole-wheat flour
½ cup peanut butter
½ cup old-fashioned oatmeal (not instant)
¼ cup skim milk or water
¾ cup low-sodium chicken (or beef) broth
2 teaspoons safflower oil
2 cookie sheets
nonstick cooking spray
Yield: about 1 pound of biscuits
1. Mix skim milk, peanut butter, broth and safflower oil together thoroughly.
2. Add oatmeal until it's mixed through, and then slowly add whole-wheat flour until it's fully incorporated into the dough. The dough should be moist but not sticky. The type of peanut butter used can alter the texture of the dough. If the dough is too wet or sticky, slowly add small amounts of whole-wheat flour until you get the right consistency. If it's too dry, add more water or broth.
3. Sprinkle whole-wheat flour on your workspace and rolling pin to keep the dough from sticking. Roll half the dough out to 1/8-inch thickness on a flat surface.
5. Place the cut pieces on cookie sheets lightly coated with nonstick cooking spray, grouping similar-sized biscuits onto the same cookie sheet. The small ones will cook more quickly than the large ones, and you can remove them first if necessary.
6. Bake at 325 degrees for about 45 to 50 minutes, checking every 15 minutes, rotating as necessary for even cooking. Check the bottom of the biscuits to make sure they aren't overcooking or burning.
7. To be sure they're done, break one in half. The dough should be the same color all the way through. If the center of the biscuit looks dark or moist, they aren't done. They should be thin, crispy and dry all the way through. Note: The biscuits can be removed before the inside is completely dry, but they won't last as long in your biscuit jar.
8. When the biscuits are done, remove them from the cookie sheets and place them on a cooling rack or a towel or in a paper bag to cool.
Note: These biscuits aren't rock-hard; most small dogs and older dogs with sensitive teeth can eat them. But if your pooch prefers them softer, you can cut the cooking time down or roll them to ¼-inch thickness and bake them as specified above. The thicker biscuits will stay a little moist inside, and they're best kept in a cool, dry place, not in an airtight container or in the refrigerator.