Husky Treats from Admiral Peary House


2 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon sugar
Several grinds of coarsely ground black pepper
1 teaspoon paprika
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
1/2 teaspoon dried oregano (or 1 teaspoon fresh)
1/3 cup olive oil
3/4 cup cottage cheese
1/4 cup milk
1 cup of grated or crumbled cheese, a combination of, Feta and
Parmesano Reggiano


Preheat the oven to 200a°C/400a°F. Grate or crumble the hard cheeses so they add up to about 1 cup. Mix together all the dry ingredients in a bowl. Add the oil, and mix until the texture is crumbly. Squish the cottage cheese curds with your hands to make them smaller, then add to the bowl with the cheeses. Add enough milk to form a shaggy moist ball of dough, mixing vigorously with your wooden spoon. In either case the amount of milk depends on how moist your cottage cheese is. Once you have a ball of dough, turn it out onto floured surface. Roll or pat it out to about ¼ inch thick. Using a cookie cutter shaped like a doggie bone, cut out your biscuits. Bake for about 15-20 minutes until they are lightly browned all over. Remove from the oven and place on a wire rack to cool.


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