Bubby’s Cheddar Biscuits


My dog is a beast – an english bulldog named Bubby. My hub & I got him almost 6 years ago & he is the light of our life (most of the time)! Our boy weighs in at almost 60lbs – majority of his pounds is pure muscle, the rest just excess skin.  He will eat anything & everything (except celery) anytime – whether it be his daily meals, our daily meals, treats from strangers, food on the streets & sometimes even trash that he thinks may be food. He is gross but he’s our little angel!

The hub was away for a few days so it was just the Bubster & myself – so why not treat our pooch to a lil love while he was missing his dad.

  1. Preheat oven to 350degrees & line 2 baking sheets with parchment paper – set aside
  2. Mix the following in a large bowl: 1.5C brown rice flour, 1/2C old fashion oatmeal, 1/3C shredded cheddar, 1/3C unsweetened applesauce, 1/4C grated parm cheese, 2T EVOO & 3T water – form dough
  3. Grab a cutting board or lay parchment paper down – spread a bit of the brown rice flour on the surface, lay the dough & roll out with pin (1/4″ thick)
  4. Cut with whatever size cookie cutter you like  (like I said, Bubby is a beast so I opted for a larger biscuit size which made 12)
  5. Re-roll scrapes & continue process til all dough is used
  6. Bake in oven for 30-350minutes or until golden brown & let cool on wire rack overnight in oven
  7. Once cooled store in an airtight container in your fridge for up to 2 weeks

If you want to spruce it up for your pup use your thumb & pinky to make a paw imprint! Hope your pooch enjoys, cause I know my guy sure did! The picture below was him staring me down waiting for his cheddar biscuit, look at those eyes!


For ingredient list & original recipe continue reading…

Bubby’s Cheddar Biscuits Ingredient List:

Make sure you have parchment paper & any sort of cookie cutter – I used the top of one of my single baking tins for this

  • 1.5C brown rice flour
  • 1/2C old fashion oat meal
  • 1/3C shredded cheddar
  • 1/3C unsweetened applesauce
  • 1/4C grated parmesan cheese
  • EVOO

Original recipe here.

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