Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 28 2021
Chicken and Wild Rice Dog Biscuits
Image From carriesexperimentalkitchen.com
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
1/4 tsp . Salt
1 Egg
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 1/2-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.