Recipes Ingredients Pasta and Grains Quinoa Recipes Blueberry Dog Biscuits 3.3 (70) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 30 Associate food producer Courtney Knapp shared recipes for blueberry and cheddar-apple dog biscuits from her mother, Marcia Knapp. Marcia bakes them for Izzy, the family's dog, and developed them for their two previous dogs, Sam and Bailey (pictured).Photo credit: SB Atkins Ingredients 1 ½ cups oat flour 2 ½ cups quinoa flour ¾ cup flax meal ½ cup frozen, organic, unsweetened blueberries ¼ cup olive oil 1 large egg Directions Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment paper; set aside. In a large bowl, mix together all ingredients with 1 cup water to form a dough. Roll out mixture between two sheets of plastic wrap to 1/4-inch thick; remove plastic wrap and cut out biscuits with a 3 1/2-inch bone-shaped cookie cutter. Reroll scraps and continue cutting out biscuits. Space biscuits 1 inch apart on prepared baking sheet. Bake for 30 minutes until nicely browned and firm. Transfer biscuits to a wire rack. Turn off oven and place biscuits on wire rack in oven overnight. Remove from oven and store in an airtight container up to 2 weeks. Rate it Print