Chicken & Wild Rice Dog Biscuits

By charlotteh371

these biscuits can be stored in an airtight container in the freezer for up to 6 months. Allow to defrost completely (10-20 minutes) before serving.

Ingredients

• 6 oz. Boneless Chicken Breast, boiled or grilled; cooled
• 1/2 c. Cooked Wild Rice; cooled
• 1/2 c. Chicken Stock
• 2 1/2 c. All Purpose Flour (you can substitute wheat flour)
• 1/4 tsp. Salt
• 1 Egg

Preparation

Step 1

Preheat oven to 350 degrees F.
Combine chicken, rice and chicken stock in a mini food processor or blender and pulse until a paste forms.
Add the flour, salt, egg and chicken paste into a bowl and mix well.
Sprinkle a little flour on a flat surface and knead dough until it's no longer sticky; then roll it out with a rolling pin about ½-inch thick.
Cut out shapes and place them on a parchment paper lined baking sheet. Mine yielded 32 biscuits using a 3.5" cookie cutter.
Bake for 25-30 minutes until light brown. Remove from oven and allow to cool completely before serving.