Hot fresh organic whole wheat biscuits will disappear fast, when kids make this recipe for their family and friends. Especially when these biscuits are toped with a homemade blueberry preserve. Blueberries are an antioxidant superfood. Preheat the oven to 450°. Line a baking sheet with parchment paper. In a small bowl, mix 1 cup organic almond milk, 1 tbsp apple cider vinegar, and 2 tsp fresh organic lemon juice and set aside. In a large bowl, whisk 2 ½ cups organic whole wheat pastry flour, 2 tsp baking powder, 1 tsp baking soda, and ½ tsp sea salt. Cut into the bowl 5 tbsp cold vegan butter and mix with a fork. Pour the wet ingredients into the center of the dry ingredients and gently fold the batter to combine without too much mixing. On a floured bread board, gently flatten the dough to 1 ½ inch thickness and 8 inches wide. Flour a 2 inch round cookie cutter and cut out the biscuits and place them on the baking sheet. Bake 10 minutes.
Kids can make organic blueberry preserves without using pectin by washing 1 ½ cups blueberries. Then put it in a pot with 6 tbsp organic sugar, 1 tbsp fresh lemon juice and bring it to a boil; turn down the heat and simmer for 15 minutes. Set it aside to cool. Store the preserves in the refrigerator where it can keep for a couple of weeks unless kids eat it all with these yummy biscuits.
Cooking Magic for Kids 