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Chicken & Rice Bscuits
| Ingredients! | Measurement! |
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| Instructions! |
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| In a blender or food processor gind cooked chicken meat as fine as can be without pureeing. Measure out needed amount and pack firmly into measuring cup. |
| If rice flour is not available, take 2 cups undooked rice and place in a blender or food processor and grind until it becomes a flour like consistency. Add remaining dry ingredients and ground meat. |
| Mix water and bouillon togethe, add to dry ingredients along with eggs and oil. |
| 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, with parsley 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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