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Homemade Dog Biscuit Liver Treats

Updated on February 3, 2016

Liver Dog Biscuit Treats

5 stars from 1 rating of Liver Dog Biscuit Treats

Homemade dog treats for that special canine in your life.

At our house we have extra beef liver from the cows we raise for beef for our table. Only my husband and our daughter's boyfriend like liver. This presents me with the problem of what to do with the extra liver in the freezer. I occasionally cook some up with brown rice to add to the dog's food. But then I decided that it might be a good idea to incorporate it into homemade dog biscuits. You can substitute chicken livers for the beef liver in this recipe. I used Rye flour which is a good flour choice in case your pets might have allergies to wheat and corn. I didn't have a dog bone shaped cookie cutter so I just cut the rolled out dough into rectangles using a pizza cutter. You can use a sharp knife if you don't have a pizza cutter. It does take a bit of time to make this recipe, but you can cook and cool the liver on one day and then continue making the biscuits on the next day the next day. Your pets will so enjoy this treat!

The biscuit treats and our canine family members

Bowl of Liver Dog Biscuit Treats
Bowl of Liver Dog Biscuit Treats | Source
Tazzy (chocolate lab) and Licorice (English pointer)
Tazzy (chocolate lab) and Licorice (English pointer) | Source
Tazzy & Licorice
Tazzy & Licorice | Source
Tazzy and Licorice
Tazzy and Licorice | Source


  • 1 3/4 lb beef liver, (can substitute chicken or lamb liver)
  • 2 cups water, (or broth- chicken, beef, etc)
  • 1/4 cup vegetable shortening, (or chicken fat or lard - can also be part bacon grease)
  • 2 whole eggs, (including the shells)
  • 4 to 5 cups Rye flour


  1. Cut the liver into large chunks.
  2. Put the liver, the fat(s) and the liquid into a large saucepan and bring to a boil. Turn the heat down and simmer about 10 minutes. Remove from heat and cool. This takes about 30 to 45 minutes. At this point you can finish making the treats or refrigerate overnight and continue making them the next day.
  3. Heat oven to 250 degrees. In a food processor or blender, process the 1/4 of the liver and liquid at a time into a paste. In the last batch, add the raw eggs in their shells.
  4. Put the paste into a large mixing bowl and start adding the Rye flour one cup at a time. Mix well with a wooden spoon each time adding the flour. Depending on the humidity, 4 cups might not be enough. The dough should be very stiff. If needed, add more flour 1/4 cup at a time.
  5. Working with 1/4 of the dough at a time, roll out to just 1/4 inch thick. Cut into desired shapes and place close together, but not touching, on ungreased cookie sheets. I also line the cookie sheets with parchment paper, but that's not necessary.
  6. Put the cookie sheets into the oven and bake for 2 and 1/2 hours at the 250 degrees. Test one of the biscuits by breaking it in half. It should be very dry and hard. If still a bit doughy, bake for an additional 1/2 hour. Then turn off oven and leave the biscuits in the oven until cool.
  7. Because I am using a small countertop oven I cannot bake all the biscuits at one time. I bake the first 2 batches, remove them from the oven and put in the next 2 batches. I move the first batch to my food dehydrator and run it for abut 3 hours. This brings the biscuits to the desired doneness.
  8. After the biscuits are cooled they are ready to be enjoyed by your canine family member. The rest can be stored in zip-lock storage bags, plastic storage containers, glass jars, etc.

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