We've been going through some difficult money stuff lately and there have been quite a few times where we can't afford to buy groceries and we know it's going to be days before we can and I've needed to get creative with what we have around the house in order to make sure Otto gets healthy, hearty foods in a wide variety of recipes. These little biscuitwiches were the product of one of those occassions and really turned out great. It's a loosey goosey interpretation of a Joy of Cooking biscuit recipe that I just ran with and the end product is delicious, wholesome, and Otto approved. It would also become vegan instantly by subbing out the chicken with a vegan substitute & using nutritional yeast + herbs instead of the cheese.
All you need is:
- 1 cup flour (I used whole wheat flour)
- 1/2 Tbsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup oil (olive, vegetable, or I used grapeseed)
- 1/2 cup shredded cheddar, monterey jack, or mexican blend cheese
- 5-8 chicken nuggets - prepared (i.e., heat em up)
All you do is:
- Mix the ingredients together in a large bowl (except the chicken nuggets). The batter will be thick and pastey/lumpyish.
- Drop by the tablespoon onto an ungreased cookie sheet. Drop the same number of biscuits as the number of chicken nuggets you prepared.
- Now, add a chicken nugget to each (see pic)
- Last step is to add another tablespoon (or so) of batter to top off each. Use a spoon to spread it out so the nugget is mostly covered.
- Any excess batter can be used to make tablespoon-sized biscuits (same cooking time)
- Bake at 475`F for about 8 minutes (until the bottoms begin to look brown)
We dip ours in a homemade honey mustard. We've also added peas to the batter (although if your little one doesn't dig peas the way Otto does this may be a bad idea!). We've also added basil and rosemary to the mix! So go crazy... throw whatever sounds good in there.
I hope you enjoy this easy, cheap-o, healthy, and fun recipe as much as we do!
-Lindsey
