FLEA AWAY DOG BISCUITS
2 cups all-purpose flour
1/2 cup wheat germ
1/2 cup brewers yeast
1 teaspoon salt
2 cloves garlic, minced
3 tablespoons olive oil or sesame oil
1 cup chicken stock, or beef or vegetable stock
Preheat the oven to 400 degrees. Grease two to three baking sheets. In a medium bowl, combine the first four ingredients. In a large mixing bowl, combine the garlic and oil. Alternately, add the flour mixture and the stock into the oil and garlic, beating until the dough is well mixed. Shape the dough into a ball. On a lightly floured surface, roll the dough to a 12-inch circle. Using a two-inch biscuit cutter, cut the dough into rounds. (Or use a cookie cutter with a dog-biscuit shape.) Transfer the biscuits to greased baking sheets. Bake 20 to 25 minutes, or until the biscuits are well browned. Turn off the heat and allow the biscuits to dry in the oven for several hours or over night. Store in the refrigerator or freezer.
Makes about 2 dozen biscuits.