So, a few weeks ago Bee got into the dog biscuits.
No biggie, I thought, she loves giving the “Nice Doggies!” treats.
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I told her to go ahead. I’m not quite sure when or how it happened without me seeing it, but when I was getting the dogs ready for bed that evening, all of their Milk Bones were gone!
I live a life where going to the store mid-week isn’t really an option. We live in a town with a population of just over 500 people. There’s one small store in town (whether they have dog biscuits, I don’t know!) and everything there is soooo expensive! We try to avoid going there unless we absolutely have to.
The next closest store is Wal-Mart and it’s about 20 miles away. All that gas!! It’s even worse now, too, because we are down to just one vehicle that Hubby drives to work at 4:30 am Monday-Friday.
Just my pup’s luck, it was Monday and I didn’t plan on going shopping until Friday. There were two options: they went without or I came up with a substitute bedtime snack.
So, I Googled “Copycat Milk Bone Recipes” and found this gem from Charlene over at My Frugal Adventures! It looked like the perfect recipe and her dog seemed to approve of them!
There was just one problem: I didn’t have all of the ingredients.
Charlene’s recipe calls for powdered milk and whole wheat flour. I had regular milk and all-purpose flour.
I knew I had to make it work, though!
My original recipe looked like this:
3/4 Cup hot milk
1/3 Cup butter
1 beaten egg
2 Cups all-purpose flour
2 Tablespoons peanut butter
I poured the hot milk over the butter in my Kitchen Aid and let it mix for a while. Then I added the egg, flour, and peanut butter. Next, I rolled the dough out to 1/2 inch thick as per Charlene’s recipe and cut the biscuits using a glass!
Nope, I didn’t own a single cookie cutter!
I baked the biscuits as per Charlene’s recipe, too, and they turned out awesome! The dogs loved them and they held them over until Friday.
But once Friday rolled around, I didn’t want to buy their usual box of Milk Bones. Those darn things are expensive, ya know?!
Instead, I decided to tweak with the biscuit recipe and try to create something I really liked.
And before all of the animal rights activists start attacking, no, I didn’t invest in higher quality ingredients. I eat all-purpose flour, it isn’t going to kill my dogs. If you’re concerned about the quality of my ingredients, you are welcome to contribute to my bank account.
Anywho, I’ve played with it over the last few weeks and I also bought these awesome dog bone cookie cutters!! Even after all the tweaking, I ended up coming back to my original version of Charlene’s copycat Milk Bone recipe and changing the flavor. I added some chicken bouillon to the recipe and omitted the peanut butter. I also like these biscuits better when they are rolled to 1/4 inch thick. They just come out crispier! I also learned that if you poke holes in the top of the biscuits with a fork prior to baking, they won’t bubble up.
The cookie cutters I bought are small. There are three sizes: 3.5 inches, 2.75 inches, and 2 inches. Definitely not as big as the large breed Milk Bones I’ve been buying. The smallest cutter is, however, the perfect size for Bee to give her doggies treats randomly during the day. For their larger treats before bedtime, I’m continuing to use a glass to cut the treats.
Bee and I happened to make these yesterday. She had a ton of fun helping out… and playing in the biscuit dough:
Not only is it an easy recipe, it’s also a lot less expensive than buying biscuits. I’m sure there will be days when making a batch of dog biscuits is inconvenient, but I’ll just have to try to remember how much a box of Milk Bones costs! That should be motivation enough to get these biscuits made!
Have you ever made dog biscuits for your dog? This is the first time I’ve made them in over a decade. As a teen, I would make stuff like this for our family dog. As an adult, I never saw the need. I could afford to buy my dog(s) treats, so why bother?
If you wanna try this recipe, I recommend pinning it for later!
- 3/4 cup hot milk
- 1/3 cup butter
- 2 teaspoons chicken bouillon
- 1 beaten egg
- 2 cups all-purpose flour
- Preheat oven to 325F.
- Pour milk over butter and bouillon. Mix until butter is melted.
- Add egg to milk mixture, continue mixing.
- Add flour 1/2 cup at a time until dough is no longer sticky and can be worked with.
- Roll dough to 1/4 inch thick.
- Cut into desired shapes and place on an ungreased cookie sheet.
- Using a fork, poke holes in each biscuit.
- Bake for 40-45 minutes or until golden brown.
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