This is admittedly trivial, but I bake my dog biscuits, and am wondering why they rise in cooking when there's nothing in them that would make them do so. All that's in the biscuit dough is flour (not self-rising), shredded cheese, garlic, oil and a tiny bit of water. Anyone know?asked about 1 year ago
Cynthia is a trusted source on Bread/Baking.
boulangere from Food52.com says: Anything that gets warm expands at the molecular level, especially if water, even a small amount, is involved. My guess is that once they cool, they compact back down somewhat. They sound wonderful, by the way. Any chance you would share the recipe? I have a couple of 4-leggeds who would likely love them.
Diana B from Food52.com says: Thanks! And with all you've given us, it would be curmudgeonly indeed if I couldn't share this very simple recipe! 2 cups flour 1¼ cups shredded Cheddar cheese 2 cloves garlic ½ cup vegetable oil 4½ tablespoons water (up to 5 tablespoons) Preheat oven to hot (400 degrees). Make a cardboard pattern of a dog bone, or use a dog-bone cookie cutter. Combine flour, cheese, garlic and vegetable oil in bowl of food processor. Cover and blend until mixture is consistency of coarse meal. With machine running, slowly add water until mixture forms a ball. Roll out dough to half-inch thickness. Cut out bones and transfer to ungreased cookie sheet. (recipe says not to re-roll scraps, but that's ridiculous - dogs won't care if the resulting biscuits are a little tough!). Bake 10 to 15 minutes or until bottom of cookies are lightly browned. Carefully transfer to a wire rack to cool completely. Refrigerate in an air-tight container. I got this recipe originally from SOAR, now recipesource.com, where you can find other dog biscuit recipes: http://www.recipesource.com/cgi-bin/search.cgi?search_string=dog+biscuit
You must log in to post an answer to this question.