Kid Chef Biscuits and Blueberry Preserves

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.


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