Blueberry Rosemary Chicken Dog Biscuits

Peak-season blueberries are the star of this fast and fresh biscuit that will have 
your dog woofing with joy.

Makes 1 to 2 dozen rounds.


  • 1 boneless, skinless chicken breast, cooked and chopped
  • 1 cup blueberries, lightly puréed (TIP: Purée blueberries in a blender without additional water.)
  • 1/2 tbsp dried rosemary, crushed with a mortar and pestle
  • 1 cup brown rice flour


  1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
  2. To a large bowl, add all ingredients one at a time, kneading well after each addition. Add 1/2 cup water and knead.
  3. Once dough is well mixed, roll dough into 1/2-inch balls and place them 1 inch apart on prepared baking sheet. Press down on tops with a fork to flatten.
  4. Bake for 10 to 15 minutes, then let cool and refrigerate.

Recipe and image by