Fido's Reward!

These homemade dog biscuits are the kind of treat that makes tails wag before they even come out of the oven. Six simple ingredients, no weird additives, and you know exactly what your dog is eating. Whole wheat flour gives them substance, and the long bake at lower heat dries them out into satisfying, shelf-stable crunchers.

The dough should be very stiff. Keep adding flour until it feels like modeling clay. A soft dough makes biscuits that stay chewy instead of getting that hard, crunchy snap that dogs go crazy for. Knead it for a good 3 to 4 minutes to develop the structure.

Using hot meat juices instead of water is the pro move if you have them. Leftover beef or chicken drippings add a savory smell and flavor that will have your dog sitting pretty before you even reach for the treat jar.

Let them cool completely on the baking sheet after baking. They continue to harden as they dry out, going from firm to rock-solid, exactly where you want them.

Kitchen Tips

• Roll to exactly ½ inch thickness. Thinner biscuits will burn before drying through; thicker ones stay soft in the center.
• A bone-shaped cookie cutter is fun but any shape works. Stars, circles, even just squares cut with a knife.
• Store in an airtight container at room temperature for up to 3 weeks, or freeze for up to 3 months.
• Skip the salt or reduce it if your dog has dietary restrictions. Check with your vet for sensitive pups.

Variations

• Peanut butter: Add two tablespoons of unsalted, xylitol-free peanut butter for a flavor dogs go absolutely wild for.
• Cheese biscuits: Mix in a handful of finely shredded cheddar for a cheesy twist.