This recipe for Cheddar Sage Dog Biscuits smells so heavenly baking in the oven you just might sneak one for yourself.
With healthy ingredients like wheat germ and flaxseed and a sinful cup and a half of cheese, these crispy treats are a savory dream come true.
If you’re not confident with rolling out cookie dough, let me assure you that this recipe is as forgiving as the day is long. Just pack your patience, have an extra cup of flour set aside, and dust your surface, pin, hands, and dough with every opportunity throughout the kneading and rolling process. Dogs will love these treats no matter how they turn out, so why not give doggie baking a try?
Cheddar Sage Dog Biscuits Recipe
Makes about 60 medium-sized dog bones.
Equipment You’ll Need
- Cookie Cutters (we used these nesting bone cookie cutters from Amazon for $9.98)
- 2 Cookie Sheets
- Parchment Paper
- Rolling Pin
- Work surface you can get all floury (a large, flat cutting board works great)
- 1 1/4 cups Flour plus another cup or so set aside for kneading and rolling)
- 1/2 cup Wheat Germ
- 1/2 cup Steel Cut Oatmeal
- 1/4 cup Flax Seed
- 2 tsp Sage
- 1 1/2 cups Shredded Cheese
- 1 Egg
- 1 tsp or cube Low/No Sodium Chicken Bouillon
- 3/4 cup warm water
Set your oven up with your racks in the middle so you can use both cookie sheets at once. Pre-heat the oven to 350º
Mix and measure your dry ingredients into a large bowl, finishing with the shredded cheese. Stir to distribute and coat the cheese shreds to prevent clumping.
Mix the bouillon into the warm water and stir to combine, then pour over the dry ingredients and crack the egg on top.
Stir to combine, then knead by hand, adding a few teaspoons of flour at a time until the dough changes from shaggy and sticky to a firm but workable dough that doesn’t stick to your floured hands.
Roll and Cut
Turn out on a lightly floured board and roll flat. Be generous with the flour!
Roll to about a quarter-inch thickness and cut out your dog biscuits.
When you run out of dough to cut, mush the bits together again and roll out. If you have just a smidgen left, roll out a snake and cut tidbits with a butter knife.
Bake in a 350º oven for 40 minutes, flipping and swapping the baking sheets halfway through.
When time’s up, check the color of the cookies, adding more time if necessary to get a little golden glow on the edges.
When you are satisfied with the bake, turn off the oven and let the cookies cool in the oven to finish the crisping process.
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