• 1 cup rolled oats
  • 1/3 cup chicken fat(or shortening)
  • 1 1/2 cups boiling chicken broth
  • 3/4 cup cornmeal
  • 1 tsp. sugar
  • 2 tsp. instant chicken bouillon
  • 4 oz. (1 cup) cheddar cheese
  • 1 egg, beaten
  • 2 to 3 cups whole wheat flour


Heat oven to 325 degrees F. Grease cookie sheet. In large bowl, combine rolled oats, chicken fat,and boiling stock, let stand 10 minutes.Stir in cornmeal, sugar, bouillon, cheese and egg. Mix well. Lightly spoon flour into measuring cup, level off. Add flour, 1 cup at a time. Mix well after each cup to form a stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2-inch thick. Cut with bone-shaped cookie cutter. Place 1 inch apart on cookie sheet. Bake at 325 for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large, or 8 dozen small biscuits.

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Submitted 6/13/05.
Source: internet
Submitted By: Linda Wilson
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