Nice Spice Dog Biscuits Recipe

The best delicious Nice Spice Dog Biscuits recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Nice Spice Dog Biscuits recipe today!

Hello my friends, this Nice Spice Dog Biscuits recipe will not disappoint, I promise! Made with simple ingredients, our Nice Spice Dog Biscuits is amazingly delicious, and addictive, everyone will be asking for more Nice Spice Dog Biscuits.

What Makes This Nice Spice Dog Biscuits Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Nice Spice Dog Biscuits.

Ready to make this Nice Spice Dog Biscuits Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.


Ingredients & Directions

1 1/2 c Unbleached all-purpose flour
1 1/2 c Whole-wheat flour
1/2 c Cornmeal
2 tb Nonfat dry milk powder
1 ts Ground cinnamon
1 ts Ground nutmeg
1 1/2 ts Ground allspice
1 Egg, slightly beaten
1 c Water (use 1 to 1-1/4 cups

Stir together flours, cornmeal, dry milk powder, cinnamon, nutmeg and
allspice in a large bowl. Add egg, then begin adding water gradually,
stirring with a wooden spoon. Add just enough water to produce a very stiff
dough. If you add too much water and dough is no longer stiff, add a little
more flour. Knead the dough with your hands to create a smooth texture.
Preheat oven to 350?F. Roll out dough 1/4 inch thick. (It helps if the top
and bottom of the dough are lightly floured.) Use a cookie cutter to cut
out biscuits. Place biscuits about 1/2 inch apart on lightly greased cookie
sheets. Bake for about 45 minutes to 1 hour. The biscuits should be lightly
browned and should not be moist inside. Turn off oven and leave biscuits
inside without opening oven door for 5 hours, or overnight, to let them
harden. Store in an airtight container. Yield: About 4 dozen (3-by-1-inch)

This recipe appeared in the St. Louis Post-Dispatch on Dec. 14, 1996. The
recipe is from “

48 Servings

Leave a Reply

Your email address will not be published. Required fields are marked *