Robin Garber Photography

Izzy's Apple Cheddar Dog Biscuits

The Martha Stewart Show, October 2009

Yield 15-20 Biscuits



  • 2 cups barley flour (found at health food type stores)
  • 1/2 cup old-fashioned oatmeal
  • 1/3 cup shredded cheddar
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons olive oil


  1. Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment paper; set aside.

  2. In a large bowl, mix together all ingredients and about 3 tablespoons water to form a dough. Roll out mixture between two sheets of parchment paper to 1/4-inch thick; remove parchment and cut out biscuits with a 3 1/2-inch bone-shaped cookie cutter. Reroll scraps and continue cutting out biscuits.

  3. Space biscuits 1 inch apart on prepared baking sheet. Bake for 30-40 minutes until nicely browned and firm.

  4. Transfer biscuits to a wire rack. Turn off oven and place biscuits on wire rack in oven overnight. Remove from oven and store in an airtight container up to 2 weeks.

*I had to add more applesauce and water to keep dough from being too dry and crumbly. If you add too much extra the dough gets too wet and wont form biscuits. If this happens just add additional barley flour to dry out dough a bit.




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