LUNCH BOX BISCUITS
A great alternative to sandwiches, this lunch box biscuit offers protein, veggies, and whole grains in a fun, portable package. Drop biscuits are easier to make than biscuits that require kneading and rolling; plus you can get more of the healthy purees into them. Make a few batches once a month and store them in the freezer; take one out to thaw in refrigerator overnight and pop into your kids’ lunch box
Cheesier Biscuits: Add one-half cup shredded low-fat cheese
Ham and Cheese Biscuits: Add one-half cup shredded low-fat cheese and 2 cups diced, cooked, ham (about 8 ounces)
Turkey and Cheese Biscuits: Add one-half cup shredded low-fat cheese and 2 cups diced, cooked, turkey breast (about 8 ounces)
Bacon and Cheese Biscuits: Add one-half cup shredded low-fat cheese and 1 cup diced, cooked, bacon
- 2 cups Flour Blend Make Ahead Recipe
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 4 tablespoons cold unsalted butter, cut into small pieces
- ¼ cup plain yogurt
- ¾ cup White Puree Make Ahead Recipe
- ¼ cup low-fat buttermilk
- 1 cup low-fat shredded cheddar cheese plus extra ½for tops of biscuits
- Preheat oven to 450 degrees; Grease (or spray oil) a baking sheet.
- In a large bowl, whisk together the Flour Blend, baking powder, salt, and baking soda. Using your fingertips, work the butter into the dry mixture evenly, forming little pea-sized clumps.
- In another bowl, whisk together the yogurt, White Puree, buttermilk, and 1 cup of shredded cheese. Add the dry ingredients to the wet and mix just enough to moisten the dry ingredients. Stir in the “mix-ins” of choice.
- Drop one-quarter cup amounts of dough on prepared baking sheet. Top each biscuit with about a tablespoon of shredded cheese, and then spray the tops with oil.
- Bake for 18 to 20 minutes until the edges are lightly browned.