We are so excited to be working on some kid’s baking recipes along with our friends from Operation Food Search here in St. Louis. This week we had a bounty of fresh herbs donated from a local community garden and the kids loved these fantastic biscuits that are loosely based on a recipe from King Arthur’s Flourish blog. Talk about easy, with only three real ingredients in the original recipe: flour, cheese and milk! In keeping with our passion for whole grains we did swap in some great sprouted whole wheat flour, and of course some of the fresh herbs from the garden, but feel free to use 2 cups of any self-rising flour you have on hand or make your own by mixing 2 cups less 2 tablespoons regular or white whole wheat flour, 1 tablespoon baking powder, and 1 teaspoon salt. I hope you enjoy them as much as we did
- 2 cups King Arthur Self Rising Flour
- 2 cups King Arthur Self Rising Flour
- 1 cup shredded cheese
- 1 cup shredded cheese
- 1 cup milk or cream (use whatever dairy you have on hand)
- 1 cup milk or cream (use whatever dairy you have on hand)
- 2 tablespoons fresh herbs
- 2 tablespoons fresh herbs
- optional: 2 tablespoons melted butter for topping
- Preheat oven to 425.
- Mince fresh herbs.
- Shred cheese.
- Mix flours, cheese and herbs in a bowl.
- Add cream and stir to make a sticky dough.
- Turn dough out onto floured surface and pat into a square about one inch thick.
- Use a pizza cutter to cut into nine square biscuits (no wasted scraps with squares!).
- Optional: brush tops with butter.
- Place with edges almost touching on a cookie sheet and bake about 15 minutes until golden brown.