The Baby Food Bible was filled with very useful information on providing proper nutrition for your newborn on to the "high chair cuisine" ages (toddler years). There were also plenty of recipes and I bookmarked a few I wanted to try. While this book would have been helpful to have when I was pregnant, over three years ago, I found it was still helpful as a reminder as to how to fuel my toddler's little body.
Cheddar Bay Biscuits but sometimes a comforting straight forward biscuit is what I need and biscuits and gravy is what I have in mind.
These biscuits are obviously made with tiny mouths, tiny hands, and tiny appetites in mind. They are the perfect size for an itty bitty or as a side dish. If a larger biscuit is what you are wanting than you would need to double the amount dropped per biscuit.
Makes 12 2 inch biscuits
Stars of the Show:
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 5 tbsp butter, softened
- 1/2 cup milk
- 1/4 cup maple syrup or honey
Preheat oven to 350 degrees. In a large bowl combine the dry ingredients. With fingers or a fork blend the butter in to the flour mixture until it resembles coarse meal. In a separate bowl combine the milk and maple syrup. Pour the milk mixture over the dry ingredients and stir until all the flour is moistened. Avoid over mixing; a few lumps are okay. Drop by the spoonful onto a greased baking sheet and bake the biscuits for 15-18 minutes or until the biscuits start to brown.