Homemade Dog Biscuits: 5 Easy Crunchy Recipes

Homemade dog biscuits are crunchy, rolled-and-cut treats baked until dry, like the store-bought kind but with ingredients you can read. The basic formula is simple: about 2 to 3 cups of flour, an egg or other binder, a flavor like peanut butter, pumpkin or broth, and enough liquid to make a firm dough. Below are five recipes with exact amounts and rough calories, the baking method that makes them crunchy and long-lasting, and storage times.

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Quick Answer

• Basic biscuit: 3 cups whole wheat flour, 1 egg, 1/2 cup low-sodium broth, 2 tablespoons oil, plus water as needed. Roll 1/4 inch thick, bake at 350°F for 30 to 35 minutes.
• For crunch: turn the oven off and leave the biscuits inside for 1 to 2 hours to dry out.
• Calories: about 25 to 40 per 2 inch biscuit.
• Storage: fully dried biscuits keep about 2 weeks airtight, 3 months frozen.
• Always: use xylitol-free peanut butter and broth with no onion or garlic.

Recipe 1: Classic Whole Wheat Dog Biscuits

Makes: about 50 biscuits (2 inch) | Bake: 30 to 35 min | About 30 calories each

• 3 cups whole wheat flour
• 1 large egg
• 1/2 cup low-sodium chicken or beef broth with no onion or garlic
• 2 tablespoons vegetable or olive oil
• About 1/3 cup water

1. Heat the oven to 350°F. Line two baking sheets with parchment.
2. Whisk the egg, broth and oil. Stir in the flour.
3. Add water a little at a time and knead until the dough is firm and not sticky.
4. Roll to 1/4 inch on a floured surface and cut into bones or squares.
5. Bake 30 to 35 minutes until firm and lightly browned.
6. Turn the oven off and leave the biscuits inside 1 to 2 hours to dry and harden.

Recipe 2: Peanut Butter Dog Biscuits

Makes: about 45 biscuits | Bake: 25 to 30 min | About 35 to 40 calories each

• 2 cups whole wheat flour
• 1/2 cup xylitol-free peanut butter
• 1 large egg
• About 1/2 cup water

1. Heat the oven to 350°F and line two baking sheets.
2. Mix the peanut butter, egg and water until smooth, then stir in the flour to make a firm dough.
3. Roll to 1/4 inch and cut.
4. Bake 25 to 30 minutes, then dry in the turned-off oven.

Want oats in yours? See our peanut butter and oats dog treats.

Recipe 3: Sweet Potato Biscuits

Makes: about 40 biscuits | Bake: 30 to 35 min | About 27 calories each

• 1 cup mashed cooked sweet potato (plain)
• 2 cups oat flour (or blend 2 1/2 cups rolled oats)
• 1 large egg

1. Heat the oven to 350°F.
2. Mix everything into a firm dough. Add a spoonful of oat flour if sticky.
3. Roll to 1/4 inch, cut and bake 30 to 35 minutes. Dry in the turned-off oven.

Recipe 4: Cheese and Parsley Biscuits

Makes: about 40 biscuits | Bake: 25 to 30 min | About 28 calories each

• 2 cups whole wheat flour
• 1/2 cup finely shredded cheddar
• 1 large egg
• 2 tablespoons chopped fresh parsley
• About 1/2 cup water

1. Heat the oven to 350°F.
2. Mix the flour, cheese and parsley, then add the egg and enough water for a firm dough.
3. Roll to 1/4 inch, cut and bake 25 to 30 minutes. Dry in the turned-off oven.

Cheese adds fat and lactose, so skip this one for dogs with sensitive stomachs or pancreatitis.

Recipe 5: Grain-Free Chickpea Biscuits

Makes: about 35 biscuits | Bake: 25 to 30 min | About 29 calories each

• 2 cups chickpea flour
• 1/2 cup plain pumpkin puree
• 1 large egg
• 2 tablespoons xylitol-free peanut butter
• Water, 1 tablespoon at a time as needed

1. Heat the oven to 350°F.
2. Mix everything into a dough that holds together. Chickpea dough is stickier, so flour the rolling surface well.
3. Roll to 1/4 inch, cut and bake 25 to 30 minutes, then dry in the turned-off oven.

How to Get Crunchy, Long-Lasting Biscuits

• Roll evenly to 1/4 inch. Thick biscuits stay soft in the middle.
• Bake until firm, then dry them in the turned-off oven for 1 to 2 hours, or at 200°F for an hour.
• Snap test: a fully dried biscuit breaks cleanly. If it bends, dry it longer.
• Cool completely before storing. Warm biscuits sweat in a jar and mold.

For the longest-lasting version, see our shelf-stable dog treat recipe.

Storage Guide

Biscuit	Room temperature (airtight)	Fridge	Freezer
Classic whole wheat	2 to 3 weeks	4 weeks	3 months
Peanut butter	About 1 to 2 weeks	3 weeks	3 months
Sweet potato	About 1 week	2 weeks	3 months
Cheese and parsley	About 1 week	2 weeks	3 months
Chickpea	About 1 week	2 weeks	3 months

How Many Biscuits Per Day?

Keep all treats to about 10% of your dog’s daily calories. For 30 calorie biscuits, that’s roughly 1 to 2 a day for small dogs, 2 to 4 for medium dogs and 4 to 6 for large dogs. Use a smaller cutter for small dogs and training.

Never Add

• Xylitol (birch sugar) or other sugar substitutes
• Chocolate or cocoa
• Grapes, raisins or currants
• Onion, garlic or broth that contains them
• Macadamia nuts or nutmeg

Frequently Asked Questions

What flour is best for dog biscuits?

Whole wheat flour makes the sturdiest biscuit. Oat flour is softer and wheat-free, and chickpea flour works for grain-free biscuits.

Why are my homemade dog biscuits soft?

They were rolled too thick or not dried long enough. Roll to 1/4 inch and leave them in the turned-off oven for an hour or two.

Can I use white flour?

Yes, all-purpose flour works if your dog has no wheat sensitivity. Whole wheat adds fiber and makes a firmer biscuit.

Do I need an egg?

No. Replace each egg with 1/4 cup pumpkin or applesauce, or 1 tablespoon ground flaxseed mixed with 3 tablespoons water.

The Short Version

• Flour + egg + flavor + water, rolled 1/4 inch and baked at 350°F.
• Dry them in the turned-off oven for crunch and shelf life.
• Check peanut butter and broth labels for xylitol, onion and garlic.
• About 30 calories each. Keep treats to about 10% of daily calories.

More Homemade Treat Recipes

• Easy Homemade Dog Treats
• 3 Ingredient Dog Treats
• Pumpkin Dog Treats
• Sourdough Dog Treats