Baggins’ Best Biscuits
By: Jen Phillips April
Baggins’ Best Biscuits was started in April 2005 as a way to combine my love of dogs, baking and health into a business venture.
Baggins, my beautiful American Eskimo, was the inspiration. Baggins will be 9 years old this summer. I’ve had him since he was 10 weeks. As a puppy, he rode in a nylon “puppy backpack” on my back while I rode my bike to work through the French Quarter of New Orleans. Eventually, I went to graduate school in Upstate New York where Baggins saw snow for the first time. He was delighted with the snow, being a snow dog breed. He rolled in it, and he wanted to go out and lay in it. He was thrilled.
By May 2005, we lived in Bucks County, Pa and I wanted to build a website. I thought it would be dog related. Since I’m interested in health and nutrition, I started baking some dog treats and giving them to neighbors and friends. They all said their dogs went crazy over them. But it was when I gave some to a pet store owner that I started taking this seriously. He ate one and pronounced it an excellent treat. (He tries all the treats his shop carries). And, he said if I wanted to bake some for the shop, he would carry them. So, I did. I started developing recipes and baking for the pet shop as well as selling at the local farmer’s market.
Luckily, Baggins is healthy and has no allergies but some of his friends do. I began baking the wheat-free peanut butter nuggets for dogs who suffer from wheat allergies. These days, I mostly bake for private individuals including pet sitters. My baking takes place at my home and I use natural and high quality ingredients. Baggins is chief taste tester and seems to love all the flavors equally. Here’s a treat you may want to try at home. I like to use flaxseeds in my treats because they are full of healthy Omega-3 fat which is good for the heart and the coat. I have many more dog treat recipes plus Baggins’ Best Biscuits for sale at www.all-natural-dog-treat.com.
Peanut Butter Goodness
1 1/2 cups whole wheat flour
1 1/2 cups white flour
1/2 cup peanut butter (all-natural or organic)
1 tsp. flaxseeds
1 cup water
2 tablespoons oil
Preheat the oven to 350 F. Combine oil, peanut butter, flaxseeds and water. Add flour, one cup at a time, forming a dough. Knead dough into firm ball and roll to 1/4 inch thickness. Cut into 3 to 4 inch pieces. Place on an ungreased cookie sheet. Bake at 350 F for 20 minutes. Makes 2 1/2 dozen cookies.