THE TENNESSEAN Hotel Dog Biscuits

By Chef Carlos Valerio

tennessean dog biscuits


  • 2 1/2 cups whole wheat flour
  • 3/4 cup nonfat dry milk powder
  • 1 egg, beaten
  • 1/2 cup vegetable oil
  • 2 cubes beef bouillon
  • 3/4 cup boiling water
  • 2 tablespoons brown sugar
  • 1 cup diced carrots
  • 1 cup cubed and grilled chicken


1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease one cookie sheet.
2. Dissolve bouillon cubes in boiling water and allow to cool.
3. Combine the flour, dry milk, egg, oil, beef broth, diced carrots, diced onions, cubed and grilled chicken and brown sugar. Mix well and knead dough for 1 minute.
4. On a floured surface roll out dough to about 1/4 inch thickness. Cut out bones and place on cookie sheet.
5. Bake for 30-35 minutes and allow to cool.