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by Caitlin Saniga

This is one of the only recipes I've ever posted but not been able to vouch for how it tastes. But judging by the way my dog Sage reacts whenever I pull out the jar of treats — almost instant waterfalls of drool at the corners of his mouth — I'd say they're pretty good.

I can’t personally vouch for how these taste. 😉 But judging by the way my dog Sage reacts whenever I pull out the jar of treats — conjuring almost instant waterfalls of drool at the corners of his mouth — I’d say they’re pretty good.

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by Caitlin Saniga

Any mention of these treats has my dog, Sage, running around in circles, handing over his paw for a shake, and thumping his butt on the ground to demonstrate how well he can sit. A note of caution, though: While Sage has no problem chewing these treats into bits, dogs with weaker teeth may struggle. The drying process makes them extra crunchy (which I've heard is good for dogs with strong teeth because using their molars to crunch down on biscuits can scrape away tartar and plaque).

  • 2 cups wheat flour
  • 1/2 cup corn meal
  • 1 teaspoon salt
  • 2 tablespoons canola oil
  • 1/2 cup peanut butter
  • 2 eggs
  • 1/2 cup beef broth

April 11 is National Pet Day! Happy day to all of you lucky pet owners out there. P.S. If you want to write a little message or draw a paw print on the biscuits, use a toothpick to poke holes in the dough before baking.

Combine the flour, corn meal and salt in a medium bowl. Set aside. Combine the oil, peanut butter, eggs and broth in a separate medium bowl.

Make a well in the center of the dry ingredients, and add the the wet ingredients, kneading until thoroughly incorporated. Allow the mixture to rest for 30 minutes.

In the meantime, preheat the oven to 350 degrees.

Roll out the dough so that it is about 1/2 inch thick. Use a small cookie cutter to cut out biscuits. Repeat this until all of the dough is used. Place the unbaked biscuits on ungreased baking sheets, and bake for 30 minutes. Once the cook time has expired, turn off the oven and allow the biscuits to dry in the oven for 2 hours or overnight.

Store the biscuits in a sealed container at room temperature.

Using a 1-inch circle cookie cutter, my batch made about 5 dozen.

Recipe: Stephanie Saniga

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