Swiss Cheese on Rye Dog Biscuits Recipe
Any mild, hard cheese that can be grated will work in this recipe. Swiss cheese combines nicely with the rye flour and complements its intense flavor and smell.
YIELDS ► 30 biscuits
RECOMMENDED FOR ► Wheat- and gluten-free, Quick and easy
- 1 cup rolled oats
- 1 cup rye flour
- 2 teaspoons baking powder
- ½ cup Swiss cheese, grated
- 2 tablespoons canned crushed tomatoes
- 2 tablespoons canola oil
- ¼ cup filtered water
Preheat the oven to 325ºF.
Measure the rolled oats, rye flour, and baking powder into a mixing bowl and whisk till combined. Add the grated Swiss cheese and crushed tomatoes and stir until combined.
Make a well in the flour, and add the canola oil. Mix on medium speed using a paddle attachment until crumbly.
Add the water all at once, and mix until dough forms and all the ingredients are 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 until they are dry and firm to the touch. Turn the oven off and leave the biscuits in another 20–30 minutes. Remove them from the oven, cool them on a baking rack, and store them in a cookie tin.
Purchasing Flour
Experimenting with various types of flour can be fun, but proceed cautiously. Purchase flours in small two-pound packages and be sure to check the expiration dates. Store in resealable plastic bags in the refrigerator and try to use within two months of opening.
