Maple Bacon Biscuits
Bacon, maple, and the smell that'll bring every dog in a three-block radius to your door.
"Bacon fat, maple syrup, and pumpkin. If I could eat these myself, I would. Monkey and I have this understanding — she gets one, I get the pan-scrapings."
Chris Schmidt · The Chef Series
Ingredients
- 2 cups oat flour
- ½ cup pure pumpkin puree (not pumpkin pie filling)
- 1 large egg
- ¼ cup water mixed with ¼ cup low-sodium chicken broth
- ¼ cup bacon fat, reserved from cooked bacon
- 1 tablespoon pure maple syrup
How to make them
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, combine the wet ingredients — egg, broth mixture, bacon fat, pumpkin puree, and maple syrup — until well blended.
- Gradually add the oat flour, stirring until a stiff dough forms.
- Fill maple leaf silicone molds (easily found on Amazon), or roll out the dough and use cookie cutters in any shape.
- Bake for 20 to 25 minutes, until golden and crispy.
- Cool completely before serving — preferably overnight for the best texture.
Keep them happy
Store in an airtight container at room temperature for up to two weeks, or freeze for longer. Save your bacon fat next time you cook breakfast — strain it into a small jar and keep it in the fridge. It's the secret to the flavor here. Use pure maple syrup only (not pancake syrup, which contains corn syrup and additives), and always pure pumpkin puree — not pumpkin pie filling, which contains sugar and spices that aren't safe for dogs.
Meet the Makers
Chris Schmidt
The Chef
Chris Schmidt is a Dallas-based chef who's currently launching a hot sauce brand and spends most of his free time on foodie trips across the South. He got into dog-friendly cooking when Monkey started stealing scraps off his counter. He still can't figure out how she gets up there.
Monkey
The Taste Tester
A loyal chihuahua with strong opinions and a permanent spot under the prep counter. Approves only the recipes that make it into print.
★ Also in the Tailgate Collection ★
