Braised Beef and Carrot Dog Biscuits Recipe
To save time, shred carrots and store in resealable plastic bags. The carrot can be used in biscuits or sprinkled over kibble for added color, crunch, and flavor.
YIELDS ► 30 biscuits
RECOMMENDED FOR ► Wheat- and gluten-free
- 1 tablespoon virgin olive oil
- 2 cloves garlic
- ¼ pound beef stew meat, finely chopped
- 1 cup barley flour
- 1 cup rolled oats
- 2 teaspoons baking powder
- 1 carrot, peeled and shredded
- 4 tablespoons canola oil
- ¼ cup natural beef broth
In a small skillet, heat the olive oil and sauté garlic over low heat. Add the beef cubes to the skillet, break them apart with a fork, and cook them until browned. Remove them from the heat and allow to cool.
Preheat the oven to 325ºF.
Measure the flour, rolled oats, and baking powder into a mixing bowl and whisk till combined. Add the carrot and cooked beef.
Make a well in the flour, and add the canola oil. Mix on medium speed using a paddle attachment until crumbly.
Add the beef broth all at once, and mix until dough forms. Turn the dough out onto a slightly floured surface and form it into a log, about 2 inches in diameter. Wrap in plastic wrap and chill for 1 hour.
When ready to bake, slice the biscuits ⅛-inch thick and place on a parchment-lined cookie sheet.
Bake 12–15 minutes until dry and firm to the touch. Turn off the oven and leave the biscuits in the oven another 20–30 minutes. Remove them from the oven, cool them on a baking rack, and store them in a cookie tin.
