Martha Stewart has a recipe for homemade dog biscuits that contains all-purpose flour, wheat germ, brewer's yeast, salt and canola oil, in addition to low-sodium chicken stock. This particular recipe makes about five dozen individual dog biscuits.
Preheat the oven to 400 degrees Fahrenheit. Whisk together 1 cup of flour, 1/4 cup of wheat germ, 1/4 cup of brewer's yeast and 1 teaspoon of salt in a medium bowl, and set the mixture aside. In a separate large bowl, pour in 1 1/2 cups of canola oil. Alternate adding in 1/2 cup of low-sodium chicken stock and the flour mixture while stirring. Flour a flat surface, and roll out the dough until it's about 3/8-inch thick. Use cookie cutters to separate individual biscuits, making sure they are appropriately sized for your dog.
Place the cut biscuits onto a parchment-lined baking sheet, and continue the process until all the dough is used. Bake the biscuits for 10 minutes, and remove them from the oven. Brush the biscuits with low-sodium chicken stock, rotate the baking sheets, and continue baking them for 10 more minutes. Once done, leave the biscuits in the oven, and turn it off. Let them dry inside for about 1 1/2 hours. Store the biscuits in an airtight container at room temperature for optimum shelf life.