Baking for Miss Daisy

It's been a while since I tried DIY dog treats but I am on a people baking freeze and have some ingredients to use.  Reading the beautiful book Cookie Love by Mindy Segal I couldn't resist the picture of Bill's (Dog) Biscuits.  My husband happened to finish frying some ground turkey so I used that for the grease.  It's also pumpkin season so I just roasted a pumpkin so this recipe was meant to be made in my kitchen. Notes say sweet potato will work instead of pumpkin.
​Mine didn't look as beautiful as the picture in the book but Miss Daisy did not mind.

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Bill's (Dog) Biscuits
from Cookie Love by Mindy Segal with Kate Leahy

Makes approximately 90 small biscuits.

​2 1/2 Cups Whole Wheat Flour
3 Tablespoons Flax Seed
2 Tablespoon Nonfat Milk Powder
1/2 Teaspoon Kosher Salt
2 Extra Large Eggs, at room temperature
1 Cup Canned Pumpkin
1/4 Cup Creamy Peanut Butter
Meat Drippings, for brushing

Heat the oven to 350 degrees.  Line a half sheet (13 x 18") pan with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, flax seed, milk powder, and salt on low speed.

In a bowl, combine the eggs, pumpkin, and peanut butter.  With the mixer on low speed, add the egg mixture.  Mix until it feels like Play-Doh.

On a work surface, divide the dough in half.  Roll each half into a long nearly the length of the sheet pan.  Transfer the logs to the prepared pan and brush with the meat drippings.

Bake until firm and cooked through, approximately 40 minutes.  Cool completely on the pan.

Transfer the logs to a cutting board.  Using a serrated knife, slice the logs into 1/4" biscuits.  Place cut side down on 2 sheet pans (the pans do not have to be lined).  Brush again with meat drippings and return to the oven.  Bake, until the biscuits are completely dry, 16 to 20 more minutes.  Cool completely on the pans.

Biscuits can be stored in an airtight container at room temperature for up to 2 weeks or in airtight container in the freezer for up to 2 months.