logo of Anastasia's Table, LLC Great meals & the time to enjoy them!

Chef Patti Anastasia
Contact Me

Serving Southern New Hampshire since 2003
Map of Anastasia's Table, LLC's service area

  Home  |  Services  |  Menu  |  Testimonials  |  Meet Chef Patti  |  Articles  |  Links  |  Table Talk  |  Contact Me  

Table Talk » Crunchy cheddar oat biscuits for Maxine and Rufus

The house is filled with the aroma of the Crunchy Cheddar Oat Dog Biscuits that I just baked for Maxine and Rufus, the sweet Papillons who rule the roost at the home of tomorrow's client. They are silly and make me laugh, so every so often I thank them for the way that they entertain me with a batch of homemade dog biscuits.

Homemade dog biscuits are very easy to make. And my dog friends think they are worth making. The recipe is an adaptation from Culinary in the Country. I made three very minor changes to Joe's recipe. I melted the butter because I didn't want to wait to soften it. I left out the sugar. And I used two Savory Choice broth concentrate sticks instead of the instant chicken bouillon.


Crunchy Cheddar Oat Dog Biscuits
lightly adapted from Culinary in the Country

1 cup rolled oats
1 cup boiling water
5 tablespoons butter -- melted
3/4 cup cornmeal
2 sticks Savory Choice chicken broth concentrate sticks or 2 teaspoons low-sodium bouillon granules
1/2 cup milk
4 ounces shredded cheddar cheese
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour -- plus additional for kneading

Preheat oven to 325F.

In a large bowl, stir together oats, water and butter - cover and set aside for 10 minutes. Add cornmeal, broth concentrate or bouillon granules, milk, cheese and egg - still well to combine. Add all-purpose flour and mix until combined. Add whole-wheat flour, stirring to form a stiff dough.

Scoop the dough onto a floured surface and knead, adding additional whole-wheat flour, until the dough is smooth and no longer sticky. Roll out the dough to a thickness of about 1/4". Cut out as many pieces as you can with your cutters and place onto parchment-lined baking sheet. Pull the scraps together, re-roll dough and continue cutting out shapes until the dough has been used up.

Bake until browned, about 45 minutes. Remove from the oven and transfer to a wire rack to cool completely.

Makes several dozen.

Posted January 28, 2009 6:40 PM in Cook Dates, Recipes

« A new way to serve Sloppy Joes | Table Talk Main | Girls' night out: Ceviche de Cameron »


More Information

Search Table Talk

My Favorite Blogs

I Recommend


Monthly Archives


3 Comment(s)

Marcy Kaminski said… (on January 28, 2009 at 20:12 PM #)

Beau is going to be SO jealous. I may have to make these for him tomorrow! Rufus is their papillon's name? How cute.

Patti said… (on January 28, 2009 at 20:33 PM #)

Marcy, there's a picture of Maxine and Rufus in this post: http://www.anastasiastable.com/TableTalk/2007/12/whole_wheat_cheese_danish_biscuits_for_maxine_and_rufus.html

Rufus is the white/black one. They keep me laughing.

Kris said… (on January 29, 2009 at 23:32 PM #)

These look simple and Grady is going to love them!


Home |  Services |  Menu |  Testimonials |  Meet Chef Patti |  Articles |  Links |  Table Talk |  Contact Me