Things have been unbelievably busy for us the past couple of weeks! We have the normal end of the school year stuff going on, plus we have rehearsals and other preparations going on because Thing 2 is receiving the sacrament of Confirmation and also graduating from 8th grade in the next two weeks. He has been attending that school since kindergarten, so graduation is really a big deal. Between those activities, and spring concerts for both kids, and the myriad of other things going on, it has been ridiculously crazy around here! It seems like it is even busier than the holidays! Is anyone else experiencing the same thing?
In any event, even when we are super busy, the kids still expect dinner every night! Can you believe it? The nerve! I have been able to keep cooking through all of this, but I have not had time to photograph our meals! So for the next couple of weeks, I may only be able to manage blogging one recipe per week or so. But family comes first, right?! And this is such an exciting time for Thing 2. I want him to enjoy every minute!
This week, I am sharing this dinner biscuit recipe I have been working on for a while. As you may recall, Thing 2 is a little carb-crazy, and he loves to have biscuits with dinner. For the longest time, I was buying Pillsbury biscuits, but then I decided to try to make my own. As it turns out, making them from scratch is really not much harder than popping open a can (which always makes me scream a little, BTW) and plopping the biscuits on a baking sheet.
This recipe is a result of many iterations of experiments. Thing 2 gave them a 4.5 biscuit rating, so you know they must be good!
Just a couple of notes on this recipe. I used white whole wheat flour to add some fiber. I also used almond milk instead of regular milk. We are cutting back on dairy, but the kids don’t like the soy milk, so almond milk is a good alternative! However, you could definitely use regular milk and these would still be delicious.
- 1 cup white whole wheat flour
- 1 and ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup Parmesan cheese
- 1 tablespoon dried dill weed
- 2 tablespoons melted Brummel and Brown buttery spread (or regular butter)
- ½ cup almond milk (or regular milk)
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium bowl, combine the flour, baking powder, salt, Parmesan cheese, and dill weed.
- In a separate bowl, combine the buttery spread and milk.
- Add the wet ingredients to the dry ingredients and mix into a dough.
- Lightly spray a muffin tin with nonstick cooking spray.
- Divide dough among the 6 muffin tin cups.
- Sprinkle with a little additional parmesan cheese and/or dill weed (optional).
- Bake for 8-10 minutes.
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