Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the whole wheat flour and baking powder. Combine them thoroughly to ensure the leavening agent is evenly distributed.2 cups Whole Wheat Flour, 1 teaspoon Baking Powder
- In a separate bowl, whisk together the unsweetened, unflavored homemade chicken broth, olive oil, and the egg. Mix until well combined and slightly frothy.1 cup Unsweetened, Unflavored Homemade Chicken Broth, 2 tablespoons Olive Oil, 1 large Egg
- Gradually add the wet ingredients to the dry ingredients, mixing with a spoon or your hands until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead gently for about 1-2 minutes until it comes together into a cohesive ball. Be careful not to overwork the dough.
- Roll the dough out to about 1/2 inch thickness. You can use a rolling pin or even your hands to flatten it evenly.
- Use your favorite cookie cutters to cut out desired shapes. You can make them small for training treats or larger for a more substantial reward.
- Place the cut-out biscuits onto the prepared baking sheet, leaving a little space between each one.
- Bake for 20-25 minutes, or until the edges are lightly golden brown and the biscuits are firm to the touch. The exact time will depend on the thickness of your biscuits.
- Turn off the oven and leave the biscuits inside with the door slightly ajar for another 10 minutes. This helps them to dry out a little more, making them crispier and last longer.
- Remove from the oven and let them cool completely on a wire rack before serving or storing.
Notes
Store in an airtight container in the refrigerator for up to 7-10 days. Can be frozen for up to 2-3 months.
