Ingredients14 h 35 m servings
- Preheat the oven to 325 degrees F (165 degrees C). Dissolve yeast in warm water until foamy, about 10 minutes.
- In a large bowl, stir together the all-purpose, whole wheat, and rye flours with the bulgur, cornmeal and powdered milk. Stir in the yeast mixture, salt and chicken broth to form a stiff dough. Add more broth if necessary to hold dough together. Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into desired shapes using a cookie cutter. Place biscuits 1 inch apart onto an ungreased cookie sheet. Combine the egg and milk; brush onto the tops of the biscuits.
- Bake in the preheated oven for 45 minutes, then turn off the oven and let the biscuits sit in the closed oven overnight to become extra hard and crunchy.
ReviewsRead all reviews 6
Followed recipe exactly and all three of my dogs loved the biscuits. Will make these in future and only thing I will do differently is make the biscuits in different sizes so the smaller dog doe...
Our dogs and the dogs we walk with all love these! I threw in some oats, but would not recommend it, they overpower the biscuits. Will be making them again tomorrow.
My dogs absolutely LOVE these biscuits!!! I roll them out thicker, almost 1/2". Thank you!!
I made it exactly as written. It was easy to make and my dogs loved them!