Beefy Carrot Biscuits
Savory beef broth, sweet carrot, and the kind of crunch that turns a Sunday afternoon into your pup's favorite ritual.
"Beef broth and carrot is the classic combination — you'd put this in a proper stew. Turns out it works just as well in a biscuit. Monkey supervised the entire testing process from her spot under the counter."
Chris Schmidt · The Chef Series
Ingredients
- 1 cup rice flour
- ½ cup whole wheat flour
- ⅓ cup nutritional yeast
- 1 cup frozen carrot puree
- 2 large eggs
- ¼ cup low-sodium beef broth
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 — eggs, beef broth, and carrot puree — until smooth.
- Gradually add the dry ingredients (rice flour, whole wheat flour, and nutritional yeast), stirring until a stiff dough forms.
- Fill football-shaped silicone molds, 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 crunch.
Keep them happy
Store in an airtight container at room temperature for up to two weeks, or freeze for longer. For the beef broth, choose a low-sodium or unsalted version without onion or garlic — many store-bought broths contain both, so read labels carefully. Make your own carrot puree by steaming carrots until tender and blending until smooth (or use baby food carrot puree in a pinch — just make sure it has no added seasonings).
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.
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