Fish and Chips Dog Biscuits Recipe
For a change of pace, use canned salmon in place of the tuna. Canned salmon can contain bones, skin, and cartilage, so process the salmon in the food processor prior to using.
YIELDS ► 30 biscuits
RECOMMENDED FOR ► Quick and easy, Wheat- and gluten-free, Diet-friendly
- 2 cups brown rice flour
- ½ cup rolled oats
- 2 teaspoons baking powder
- 3 ounces chunk light tuna packed in water
- 2 tablespoons canola oil
- ¼ cup filtered water
Preheat the oven to 325ºF.
Measure the dry ingredients into a mixing bowl. Flake the tuna with a fork and add it to the flour mixture. Add the oil and mix till crumbly.
Make a well in the flour, and pour in the water all at once. Mix on medium speed using a paddle attachment until just combined.
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 them on a parchment-lined cookie sheet.
Bake 12–15 minutes till they are dry and firm to the touch. Turn the oven off and leave the biscuits in another 20–30 minutes. Remove them from oven, cool them on a baking rack and store them in a cookie tin.