YieldsMakes 14 large, 16 medium, or 120 small biscuitsActive Time30 minsCooling Time3 hrsTotal Time3 hrs 30 mins
AuthorElaine Johnson

Your pooch deserves the best, right? So this Valentine’s Day, whip up a batch of liver-flavored dough (remember—it’s for the dog!) and personalize it with your pet’s name or initials. Sunset reader Karen Byrne of San Rafael, California, originally shared this recipe in 1986; our canine testers still give it a big paws-up. 

How to Make It

Step 1
1

Simmer liver and chicken broth in a medium saucepan, covered, until liver is no longer pink in ­center, 5 to 6 minutes. 

Step 2
2

With a slotted spoon, transfer ­liver to a food processor. Add 1/2 cup cooking liquid and whirl until smooth. Add 1/2 cup more liquid, wheat germ, and 1 1/2 cups flour; pulse dough until evenly moistened.

Step 3
3

Preheat oven to 325°. Turn out dough onto a lightly floured work surface and knead a few times ­until smooth, adding a little more cooking liquid if needed. (Dough should be dense but moist, with no dry patches.) 

Step 4
4

Lightly re-flour work surface and using an unfloured rolling pin, roll out dough 1/2 in. thick for large or medium biscuits, or 1/4 in. thick for small ones. Cut with heart- or bone-shaped cutters (5 to 7 in. for large treats, 3 to 4 in. for medium, or 1 to 2 in. for small). Reroll scraps, adding a little more liquid if needed. Discard remaining liquid. 

Step 5
5

Transfer cut dough to 2 or 3 baking sheets lined with parchment. With a wooden skewer, deeply carve your dog’s initials or name.

Step 6
6

Bake until well-browned on underside and spring back in center when pressed, 25 to 40 minutes for large or medium biscuits, 15 to 20 minutes for small ones. Loosen from pan with a wide spatula. Turn off oven and leave treats ­until hard, 3 to 4 hours. Chill airtight up to 2 weeks or freeze up to 3 months. 

Ingredients

 1 pound sliced beef liver, thawed if frozen
 1 can (14.5 oz.) reduced-sodium chicken broth
 1 1/2 cups toasted wheat germ
 1 1/2 cups whole-wheat flour, plus extra for kneading

Directions

Step 1
1

Simmer liver and chicken broth in a medium saucepan, covered, until liver is no longer pink in ­center, 5 to 6 minutes. 

Step 2
2

With a slotted spoon, transfer ­liver to a food processor. Add 1/2 cup cooking liquid and whirl until smooth. Add 1/2 cup more liquid, wheat germ, and 1 1/2 cups flour; pulse dough until evenly moistened.

Step 3
3

Preheat oven to 325°. Turn out dough onto a lightly floured work surface and knead a few times ­until smooth, adding a little more cooking liquid if needed. (Dough should be dense but moist, with no dry patches.) 

Step 4
4

Lightly re-flour work surface and using an unfloured rolling pin, roll out dough 1/2 in. thick for large or medium biscuits, or 1/4 in. thick for small ones. Cut with heart- or bone-shaped cutters (5 to 7 in. for large treats, 3 to 4 in. for medium, or 1 to 2 in. for small). Reroll scraps, adding a little more liquid if needed. Discard remaining liquid. 

Step 5
5

Transfer cut dough to 2 or 3 baking sheets lined with parchment. With a wooden skewer, deeply carve your dog’s initials or name.

Step 6
6

Bake until well-browned on underside and spring back in center when pressed, 25 to 40 minutes for large or medium biscuits, 15 to 20 minutes for small ones. Loosen from pan with a wide spatula. Turn off oven and leave treats ­until hard, 3 to 4 hours. Chill airtight up to 2 weeks or freeze up to 3 months. 

Homemade Dog Snacks