Homemade Chicken Broth Dog Biscuits

The Kind of Treat That Gets Tails Wagging (and Me Laughing)

Alright, so here’s the thing—I kind of fell backwards into this recipe. I was making soup (thinking I’d actually eat lunch before 3pm for once), and my dog Daisy gave me those moon-sized eyes that basically say, “Mom, you know you’re not the only one hungry here, right?” One too many puppy-dog stares later I found myself whipping up these homemade chicken broth dog biscuits. And weirdly, the kitchen always smells amazing afterwards. Side note: Daisy can tell the difference between these and anything store-bought; I, however, once tried one by accident. Honestly, not my best snack.

Why I Make These Again and Again

So, why bother making these at home when the pet aisle is, frankly, huge? Well… I toss this recipe together when I want to use up leftover broth, or just make the dog feel a little extra special (she’s basically family). My kids get excited because they think Daisy’s getting “real food” (which to be fair, she is). And here’s my favorite part: I finally figured out how to make them crunchy without turning them into little jawbreakers! It took me a while—let’s just say there were some failed batches where Daisy’s the only one who appreciated my work. I guess the biggest reason I keep making them is that classic, “If you want something done right, do it yourself” (plus, it’s actually kind of fun).

What You’ll Need (Give or Take)

• 2 cups whole wheat flour (Sometimes I use regular all-purpose if I’m out, though the texture changes. My aunt swears by rye flour, but I never notice a huge difference—just use what you’ve got.)
• 1 cup chicken broth (Low sodium! Seriously, dogs don’t need all that salt. Any brand works—my gran used Swanson, me? Whatever’s in the fridge.)
• 1/3 cup rolled oats (Quick oats in a pinch—they make the biscuits a teensy bit denser.)
• 1 egg (Sometimes I skip this if I’m out of eggs. The dough’s a bit crumbly, but “good enough” in my book.)
• 2 tablespoons dried parsley (Flat-leaf is fancier, or, skip it if you’re feeling lazy. It’s just for pretend healthiness anyway.)

How I Actually Make ‘Em

1. Preheat your oven to 350°F (that’s 175°C—or so. My oven’s always off by a few degrees but it doesn’t seem to matter for these.)
2. Mix the flour, oats, and parsley in a big bowl. I use the ancient wooden spoon inherited from my mum; if you wanna feel like a real home cook, use anything that feels right in your hand.
3. Add the chicken broth and egg. Mash it all together. Here’s where I usually make a mess. The dough should stick together but still pull away from your fingers. If it’s too wet, just scatter in more flour. Too dry? Splash in some more broth. No big deal.
4. Roll the dough out on a floured surface to about half an inch thick. Unless you like chunkier treats, in which case, go wild. I use bone-shaped cookie cutters (cos it cracks me up every time), but honestly any shape or a plain old knife works.
5. Pop the biscuits on a parchment-lined tray. Bake for about 25 minutes. Sometimes a couple minutes longer if you want them really hard—Daisy seems to like a bit of a chew, so I just check the golden edges and call it good.
6. Let them cool. Actually, let them really cool, or you’ll burn your hand and your pup will do that awkward dance waiting for her snack. Trust me, the wait is worth it.

Notes From the Cookie Trenches

• If you use all-purpose flour like me (when I’m feeling lazy), cut the broth back just a bit or they get sticky. I learned that the messy way.
• Don’t panic if the dough looks kind of lumpy or too rough—almost always comes out fine. Sometimes better, honestly.
• I store them in a tin but, to be honest, Daisy usually ensures there’s nothing left within two days, tops.

How I Mix Things Up (Sometimes For Better… Sometimes For Chaos)

• Pumpkin instead of broth? Tried it once—totally different vibe. Dog still inhaled them, but I wasn’t crazy about the smell.
• Add-ins: Sometimes a sprinkle of shredded cheese (not too much) or a spoon of peanut butter. Just double-check the pb is xylitol-free, or you’ll have a panic on your hands.
• No cookie cutter? I just chop them into squares or use an upside down glass if I’m feeling proper. Believe me, the dog will not care about shapes.

What You’ll Want On Hand

• A mixing bowl (biggish—I once tried it in a saucepan, wouldn’t recommend, but hey, it worked in a pinch)
• Rolling pin (or wine bottle—yep, really!)
• Cookie cutter or just a good, sharp knife
• Baking tray and parchment (or butter it well if you forgot, happens more than I’ll admit)

How I Stash These

Good news: you don’t need to be overly precious. In a tin or airtight jar, they’ll keep about a week (probably a few days more if you hide them from the pooch). Now, in my house, Daisy’s got a nose for the tin and, not to brag, but these rarely last long enough to go stale. Freezer? Yup, pop ’em in zip bags. They defrost super quick.

What We Do With Them (Other Than Spoil Daisy)

I’ll break one in half for Daisy after dinner, or tuck a biscuit or two into a little treat bag for when we’re out on walks—beats the shop-bought stuff, any day. Sometimes (if I’m being a softie), she gets a warmed biscuit crumbled over her kibble for special occasions, like her “gotcha” day.

Things I’ve Learned—The Hard Way

• Do NOT skip cooling—the biscuits will break apart, and you’ll end up with a pile of crumbs and a confused dog.
• One time I tried to double the recipe in a hurry. Big mistake; dough everywhere. Do batches instead. My kitchen was a disaster zone (not that that’s weird around here!).
• And maybe don’t use onions in the broth if you’re making your own—dogs and onions? Not pals. I learned thanks to the ASPCA pet safety list (saved my bacon once).

Questions People Actually Ask Me About These

• Can I use beef broth instead? You totally can. Daisy seems less enthused, but maybe your pup’s got a beefier palate. Just make sure it’s unsalted and no weird additives.
• Are these biscuits people-safe? They’re technically fine, but, trust me, boring if you’re used to snacks with, like, flavor. I have taste-tested under duress (wasn’t my proudest munch).
• Help! I don’t have rolled oats, can I just leave them out? Sure thing. Maybe add a bit more flour if you need to bulk up the dough. Texture is a little different—less hearty, but totally works.
• What flour is best? I lean toward whole wheat, though honestly, I’ve tried nearly every “brown flour” I could find at Bob’s Red Mill, and it never comes out badly.
• How many should I give at once? Up to your pup’s size and your vet’s advice, really. I usually hand out one or two unless Daisy’s done the Big Eyes trick. Don’t overdo it—treats are treats!

One Last Meandering Thought

So, the thing about making dog biscuits at home—sometimes you wind up nibbling a corner because you’re too lazy to go get your own snack, only to realize you actually like these (in a plain, sort of comforting way). Oh, and if you want another fun kitchen project, King Arthur’s got a sourdough version that’s also worth a whirl. Or just stick with these—they’re easy, endlessly changeable, and guaranteed to make you The Cool Human at home.

★★★★★ 4.30 from 163 ratings

Homemade Chicken Broth Dog Biscuits

yield: 36 biscuits

prep: 20 mins

cook: 30 mins

total: 50 mins

Easy homemade dog biscuits made with wholesome chicken broth and simple pantry ingredients for a healthy, crunchy treat your pup will love.

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Ingredients

• 2 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1/2 cup low-sodium chicken broth
• 1/3 cup unsweetened applesauce
• 1 large egg
• 1 tablespoon olive oil
• 1/4 cup nonfat dry milk
• 1/2 teaspoon dried parsley

Instructions

1. 1
   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 2
   In a large bowl, whisk together the flour, rolled oats, dry milk, and dried parsley.
3. 3
   In a separate bowl, mix the chicken broth, applesauce, egg, and olive oil until combined.
4. 4
   Pour the wet ingredients into the dry ingredients and stir until a dough forms. If the dough is too dry, add a little more chicken broth.
5. 5
   Roll out the dough on a floured surface to about 1/4 inch thickness. Cut into shapes using cookie cutters.
6. 6
   Place biscuits on the prepared baking sheet and bake for 30 minutes, or until golden and crisp. Cool completely before serving to your dog.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 38 caloriescal

Protein: 1gg

Fat: 1gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 6gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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