The weather this winter has lent itself well to cozying up in the kitchen with the kids, and I can’t think of anything better than a weekend baking project to help pass the time on a cold and grey January day.
While cakes and cookies are easy to make, and definitely a default when it comes to cooking with little ones, these biscuits are even easier to assemble because they don’t require the use of any small appliances or specialty equipment. They come together with basic ingredients you likely have on hand, making the recipe do-able without an extra trip to the grocery store.
Kids over the age of eight could likely tackle this recipe on their own with a little supervisions from a parent. Anyone between the ages of five and eight should be able to handle the grating of the cheese, cutting in of the butter, mixing of the dough, and slicing of the biscuits. Petit chefs under the age of five will definitely enjoy whisking the dry ingredients together, using their hands to add the cheese and green onion, and pouring the milk into the mixing bowl.
These biscuits also freeze beautifully; don’t hesitate to double the recipe (it works well) and tuck away the extras for another day. If you happen to be serving soup for supper at any point during the week, they also make a great addition to your dinner. My own kids like to slice them down the middle and stuff them with ham or leftover chicken, and even a fried egg for a homemade breakfast sandwich.
See the full printable recipe for Cheddar Dill Biscuits.