The ideal snack for British breeds and dogs who like to hightail it to high tea.
There’s nothing like high tea at London’s famous Battersea Dogs’ Home – the pup and circumstance, the plummy accents (“I say, old boy, fetch me one of those rawhide sticks, would you? There’s a good chap…”) – and the mad-dog rush for the savory scones that makes American football look like a…well, like a tea party.
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ cup olive oil
- 1 cup grated light cheddar cheese
- ½ cup dices cooked chicken
- ½ cup plus 2 tablespoons skim milk
Preheat oven to 400°F. Grease a baking sheet with nonstick vegetable spray.
Stir together the flour and baking powder in a large bowl. Pour the olive oil into the four mixture and stir until thoroughly blended. Stir in the cheese and the chicken. Add 1/2 cup milk to make a soft dough.
Turn the dough out onto a lightly floured surface and knead gently until smooth. With a rolling pin, roll the dough out to 3/4 inch thickness. Cut into 2-inch rounds with a cookie cutter or glass and place on the baking sheet. Brush each biscuit with the remaining milk and bake for 17 to 20 minutes, or until the cheese bits begin to bubble and lightly brown.
Cool to room temperature before serving. Store in an airtight container for up to 5 days, or wrap well and freeze for up to 2 months. (Thaw before serving)
Find other great recipes in the Three Dog Cookbook.