May 01, 2011

Breakfast Biscuits

I am a regular at our local library. I tend to pick up foodie reads. The last trip to the library I came home with The Baby Food Bible and How Do Dinosaurs Eat Their Food?. Of course the latter was for me itty bitty.

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.
One of the first recipes I knew I wanted to try were the Breakfast Biscuits. I got to thinking about how I have never made a plain biscuit. I made those delicious 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.

Breakfast Biscuits
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
And Action:

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.

2 comments:

Lisa said...

Those do look like some delicious biscuits and that maple syrup would add a nice touch.

Pretend Chef said...

Lisa - The maple syrup did add a subtle flavor. They were delicious and perfect size.

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