For the first time in eight years… we celebrated our dog, Portland’s, birthday. For shame. I know. Better late than never though and now, we have kids who totally enjoy it as well. We’d baked Portland homemade biscuits about six years ago. The dough was very hard to work with and I hadn’t made them since. But this dough is w.o.n.d.e.r.f.u.l. I’ve written the recipe after the jump.
It’s rubbery, stretchy, goes far (makes about 36 average biscuits) and doesn’t even need a floured surface for rolling. I used a piece of freezer paper for rolling and cutting; made clean-up a breeze. The original biscuits Shawn and I baked those years ago had wheat flour and peanut butter among other things. These had wheat flour too with the addition of canned pumpkin puree and a hit of cinnamon. Portland loved them. All I had around was regular white flour so, I went for it. Let me tell you; that dog enjoys so many scraps and is practically a goat – I wasn’t worried if she indulged with all purpose flour for her birthday instead of wheat. (smile) Read more about Portland here if you like. We had a great time.
The Birthday Biscuits
Portland’s Birthday Biscuits
2 1/2 cups whole wheat flour
2 large eggs
2/3 cup pumpkin purée, canned or fresh
3 tbsps peanut butter
Pinch of Cinnamon
Mix all ingredients in your mixer bowl until dough is soft and smooth. Roll to about 1/4″ thick or less on a sheet of freezer paper. Cut with cookie cutter. Bake on parchment-lined cookie sheet for 30 minutes at 350 degrees. Cool and serve to your favorite dog. (flour may be substituted for all purpose if it’s all you have on hand)