Sourdough Doggie Biscuits Recipe

Ingredients

• 2 eggs
• 1/2 cup pumpkin
• 1 cup sourdough starter
• 1/4 cup peanut butter
• 2 tablespoons bacon drippings (or cooking oil)
• 1 cup oats (quick or old fashioned)
• 2 1/2 cups whole wheat flour

Instructions

1. Combine 2 eggs, 1/2 cup pumpkin, 1 cup sourdough starter, 1/4 cup peanut butter, and 2 tablespoons bacon drippings in a mixing bowl using an electric mixer until well blended.
2. Gradually add 1 cup of oats and mix in as much of the 2 1/2 cups whole wheat flour as you can until the dough becomes too hard to mix.
3. Turn the dough out onto a floured surface and knead in the remaining flour. The dough should be stiff but not crumbly.
4. Roll out the dough to about 1/2-inch thick. Use cookie cutters to cut into desired shapes, or for a quicker way, cut 1/2-inch wide strips with a pizza cutter or knife and then cut those strips into 2-inch lengths.
5. Place the cut biscuits on ungreased cookie sheets and bake in a preheated oven at 325°F for 20 minutes.
6. After 20 minutes, turn the biscuits over and continue baking for another 20 minutes.
7. Once done, turn off the oven and open the door slightly to let out excess heat for a few minutes. Then close the door and leave the biscuits inside the oven until all the heat has dissipated.
8. If the biscuits retain moisture, allow them to air-dry until they are completely hard and crisp before storing.