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Carrot & Rice Biscuits
| Ingredients! | Measurement! |
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| Instructions! |
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| * To make Rice Flour if none is available. Take 2 cups uncooked rice and place in blender and grind until it is a fine powder. |
| Place 1 can (2 cups) carots with egg, buttermilk and oil in blender and puree. Pour into mixing bowl and add dry ingredients. |
| Mix together until dough is the consistency of cookie or pie dough, ad water if needed. On a floured surface roll out dough to a thickness of about 1/2 inch. Using a cookie cutter (preferably bone shaped), cut out individual biscuits and place on greased cookie sheet. |
| In a cup or small bowl mix 1 egg and 1/4 cup milk to make egg wash. Using a pastry brush, brush each biscuit individually with egg wash. |
| Sprinkle garlic powder or ground garlic over biscuits as needed (dogs love garlic even if it does leave a lingering odor). |
| In a preheated oven (350 F.), bake for 15 minutes. Turn oven down to 250 F., and leave in oven for 1-2 hours or until biscuits become crisp without burning.* Remove from oven and let cool. Store in airtight container. |
| If you would like to keep the house from heating up with the oven and you have a food dehydrator you can take them from the oven once they are firm enough to hold their shape and place in the dehydrator for approximately 24 hours until biscuits are crispy and crunchy. |
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