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Whole Wheat & Rice Asparagus Biscuits
| Ingredients! | Measurement! |
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| Instructions! |
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| Puree asparagus with enough water to make it the consistency of pudding or a thick milkshake, measure out needed amount. Measure rice flour (if you don't have any you can make some by placing rice in a blender or food preocessor and grind into a flour). Add remaining dry ingredients, eggs, pureed asparagus and oil. |
| Mix together until dough is the consistency of cookie or pie dough, add 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 pastrybrush, 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 (360 degrees farenheight), bake for 15 minutes. Turn oven down to 250 and leave in oven for 1-2 hours or until biscuits become crisp without it burning. Remove from oven and let cool. Store in airtight container. |
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