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There is just something about homemade biscuits that take me back to my childhood. Maybe it’s the fact that my mama used to make homemade biscuits every weekend (until dad had to cut back on the eggs), or maybe it’s the fun of the process. Somehow, when I’m rolling out my dough, I feel a little bit like mom is right there with me. Of course, now I have my own little munchkins right there with me as I’m cooking.
Usually, Gracie grabs the stool to stand on and Benjamin grabs the chair. It’s how we cook together in the kitchen. Sometimes, there is a slight squabble over who gets the stool or the chair, but that just tells me that they need more sleep!
For the most part, making biscuits with the two little ones is a wonderful and peaceful Saturday morning tradition.
Benjamin likes to help me stir and Gracie enjoys cutting out the biscuits. I don’t have a biscuit cutter currently, maybe someone will love me enough to buy me this one!
I have found with this recipe that the thicker I make the dough, the thicker and yummier the biscuits are. That’s how we like them, around here.
I adapted this recipe by using a little less butter and some whole wheat flour. That made them a healthier biscuit recipe, which makes me feel less guilty about eating so many of them!
Gracie also enjoys telling me where to put the biscuits on the baking ban. I usually arrange them like this, but sometimes, I do something a little extra special with the arrangement.
No matter how they are arranged on the pan, these biscuits are sure to come out looking just perfect!
See how they bake up nice and big? I had my husband looking over my shoulder while I wrote this post and he said, “Those pictures are making me hungry!”
I like mine with some syrup, Greg usually takes his with a small amount of jam and my kiddos just like them plain (for now).