Go Back

Tuna & Sweet Potato Crisp Biscuit Treats

5 from 1 vote
Crunchy, flavorful biscuits made with canned tuna and mashed sweet potato—perfect as an occasional homemade dog treat. These biscuits are baked until crisp for easy portioning and a satisfying crunch dogs love.
Simple pantry ingredients come together quickly, and the recipe is easy to shape into small bite-sized treats. No added salt or unsafe ingredients—just dog-friendly flavors and texture.
Great for training rewards or a special snack; introduce gradually and monitor your dog's tolerance to new foods.
Yield: about 24 small biscuits; easily scaled up for larger batches.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 servings
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 5 oz (drained) Canned tuna (in water), drained
  • 1/2 cup mashed Cooked sweet potato, mashed
Dry Ingredients
  • 1 cup Whole wheat flour
  • 1/2 cup Oat flour
  • 1 tbsp Ground flaxseed
  • 1/4 tsp Baking powder
Binders & Flavor
  • 1 large Large egg
  • 1 tsp Olive oil
  • 1 tbsp Fresh parsley, finely chopped
  • 1-2 tbsp Water (as needed)

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Fork
  • Wooden spoon or spatula
  • Baking sheet
  • Parchment paper
  • Rolling pin (or a clean bottle)
  • Cookie cutter or knife
  • Wire cooling rack
  • Oven

Method
 

Prepare the dough
  1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, flake the drained canned tuna with a fork until mostly broken up.
  3. Add the mashed sweet potato to the tuna and mix until combined.
  4. In a separate bowl, whisk together whole wheat flour, oat flour, ground flaxseed, and baking powder.
  5. Add the dry mix to the tuna and sweet potato mixture. Stir in the egg, olive oil, and chopped parsley until a stiff dough forms; add 1 to 2 tablespoons of water only if the dough is too dry.
Shape and bake
  1. Turn the dough out onto a lightly floured surface and roll to about 1/4 inch (6 mm) thickness.
  2. Use a small cookie cutter or a knife to cut bite-sized shapes (about 1 to 1.5 inches). Gather scraps, re-roll, and cut until dough is used.
  3. Place the biscuits on the prepared baking sheet, leaving a little space between each.
  4. Bake at 325°F (160°C) for 20–25 minutes, or until biscuits are firm and edges are golden and crisp. Thicker biscuits may need an extra 2–3 minutes.
Cool and finish
  1. Remove the baking sheet and let biscuits cool on the pan for 5 minutes, then transfer to a wire rack to cool completely—this ensures maximum crispness.
  2. Once fully cooled, store or portion as described below. Serve small amounts appropriate to your dog’s size and activity level.

Notes

Storage & Reheating 🧊
Variations 🌿
FAQs ❓
Conclusion ✅
Reminder ⚠️

Storage & Reheating

Store cooled biscuits in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container or freezer bag for up to 3 months. Thaw at room temperature; no reheating required—serve thawed or room temperature.

Variations

Swap oat flour for rice flour for a wheat-free option, or add 1 tablespoon of plain canned pumpkin in place of a small portion of sweet potato for a slightly different texture. Omit parsley if your dog prefers a plainer flavor.

FAQs

Are these biscuits suitable for small, medium, and large dogs?
Yes. Cut biscuits to size appropriate for your dog—smaller pieces for tiny breeds, larger pieces for big dogs—and adjust portions accordingly.
What if my dog has food allergies?
If your dog has known allergies (fish, wheat, oats, eggs, etc.), substitute or omit the triggering ingredient and consult your veterinarian before trying new treats.
How often can I feed these treats?
Use these as occasional treats or training rewards. Keep them to a small portion of daily caloric intake—usually a few biscuits per day depending on size and diet.
Can I substitute ingredients if I don’t have them?
Yes. Whole wheat flour can be swapped for oat or rice flour; ground flaxseed may be replaced with an equal amount of finely ground brown rice or omitted. If substituting, expect slight changes in texture.
How should I store leftovers to keep them safe?
Keep biscuits in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. Discard if you notice mold, off odors, or an unusual texture.
How many biscuits should I give at one time?
Portion control depends on your dog’s weight and daily calories—start with one or two small biscuits for small dogs and adjust. Reduce meal portions if giving multiple treats.
Any tips to make the biscuits crispier?
Roll dough thinner (about 1/4 inch) and bake until fully crisp. Let biscuits cool completely on a wire rack to achieve maximum crunch.
When should I not feed these to my dog?
Avoid feeding if your dog has a known allergy to any ingredient in the recipe, is prone to pancreatitis (high-fat sensitivity), or if your veterinarian has placed diet restrictions.
Should I check with my vet before feeding these to my dog?
Yes—consult your veterinarian for advice if your dog has health conditions, dietary restrictions, or if you plan to feed new homemade foods regularly.

Conclusion

Tuna & Sweet Potato Crisp Biscuit Treats are an easy, crunchy snack made from dog-safe ingredients and baked to a satisfying crisp. Remember this is an occasional treat or meal—not a complete diet. Introduce new foods gradually and consult a veterinarian for dogs with health conditions. Store and portion responsibly to keep treats a healthy addition to your dog’s routine.