breakfast Archives - I am a Honey Bee

I love any excuse to enjoy some chocolate at breakfast, so these Strawberry Chocolate Chip Muffins are the perfect breakfast when you are on the go. Or you can enjoy it as an afternoon snack with a cup of tea or coffee. You won’t be able to resist these fresh strawberries and bits of chocolate in these muffins.

Rise and Shine!!!!

I swear the whenever I think that I am going to get the chance to sleep in, it seems like I am up earlier than ever. If it’s not from a kid waking me up with some demand (food or boob), it’s something so ridiculous like some loud crane yelling from a roof top, or I just wake up early AF and can’t go back to sleep.

It’s always something…

…

Lila is a tough critic. But she approved of these biscuits.

Lila is one of my friend’s daughters. She is just about a year and a half old and in the year that I’ve known her I’ve gotten stink eye from this adorable little girl more times than I can count. She is the queen at mean muggin’.

But I think I finally broke through to her!!!!

All thanks to these biscuits!!!!!

Autumn and I made them the day before for our family. She is a fantastic little helper and baker. She helped me measure everything into the bowls. We count out the ingredients as we pour them into the bowls. And we she even learning how to propely scoop the floor into the measuring cup too!

That’s why Kid Chef Bakes: The Kids Cookbook for Aspiring Bakers by Lisa Huff is fantastic new cookbook. It has so many recipes that are kid friendly so they will love what you make with them in it. Kids of all ages will love everything from the cookies to the cupcakes to the bars.

The book is full of clear instructions and lots of beautiful pictures. I love how informative it is for the kids learning the different processes and techniques used in baking. The book starts with different lessons in learning baking skills. It starts with basics likes measuring and moves on to folding ingredients in, and how to work with dough. All really important, interesting, and fun things for kids to try as they develop their kitchen skills.

(To note: Autumn said she would help me with the biscuits, then decided making biscuits at her sandbox/water-table on our lanai was more fun. We co-baked things. ha!)

Well, back to little miss Lila!

I was helping out my friend by picking Lila and her bigger sister, who is awesome friends with Autumn, up from daycare and giving them dinner while she hustled back from a meeting from work. I managed to get a smile from her while at daycare as I picked her up from her classroom, but the real moment when she let her guard with me when the kids were eating. She saw some leftover biscuits in a container on our counter and she eagerly pointed to them. While it wasn’t what I had planned on feeding her, I figured an extra biscuit wouldn’t hurt!

She gobbled that biscuit right up!!! I got the cutest smile when she was done and the rest of the night as smooth sailing.

I guess you just can’t resist a really great biscuit. I know I can’t.

This foolproof biscuit recipe is from Lisa Huff’s

To note: I didn’t have a 2″ round cookie or biscuit cutter and my cast iron pan was too small. But I made due with what I ha. And guess what… delicious biscuits.

The moral of the story is to adapt to use the size cutter that you have, or use the pan that you have, or even both! Square biscuits? Cool! 2 Smaller pans? Cool! Do the best that you can and just make it work otherwise.

Just don’t let anything come between you and these awesome biscuits. They are a going to be an instant family favorite!

Buttermilk Chive Biscuits

Makes 12 biscuits

Ingredients

Butter, for greasing the pan
2 3⁄4 Cups plus 2 tablespoons all-purpose flour
4 1⁄2 teaspoons baking powder
1 teaspoon table salt
6 Tablespoons cold, cubed unsalted butter
1/2 Cup chopped fresh chives*
1 to 1 1/2 Cups cold buttermilk
Flour, for the work surface
3 Tablespoons melted unsalted butter

Process

Preheat the oven to 425F degrees . Set the oven rack to the lowest level. Grease a 10 1/2″ cast iron pan.
In a large bowl, combine the flour, baking powder, and salt.
Cut in the butter with a fork or pastry cutter, until the mixture resembles coarse crumbs. Stir in the chives
Add 1 Cup of buttermilk; stir to loosely combine. Slowly add more buttermilk as necessary until the dough just comes together but is still moist. Do not overwork the dough or the biscuits will come out dense and dry.
Place the dough on a well floured surface. Gently press the dough into a 1″ thick disk. Cut out the biscuits using the round cutter to form the biscuits. If you need to reform the dough into a 1″ thick disk to cut out more biscuits, do so gently so you don’t overwork the dough.
Place the biscuits next to each other in the prepared pan. Bake on the bottom rack for 12 to 17 minutes or until golden brown.
Brush with the melted butter. Cool slightly before serving.

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