Who Doesn’t Want a Honey Butter Chik’n Biskit

The boys had some McDonald’s for breakfast this weekend.  We got the Egg McMuffin after reading on the Mickey D’s website that it had no milk in it.  Safe, right?  Wrong.  The boys were wild for the rest of the morning.  What a mistake that was.  It looks like breakfast, in particular, is going to be (with some exceptions) the hardest meal to eat out.  Most restaurants use milk products in order to make the eggs cheaper, but that puts us in trouble because it still affects the boys the same way.  We’re figuring it out, but not without “breaking some eggs” along the way.  

Last night, after the debate with breakfast, Chrissy thought we should have chicken nuggets, which is fine, because we found that Kroger carries a brand of chicken nuggets that is made of breast meat and has no milk products in it, which is a HUGE win for us, as almost every child likes chicken nuggets.  

Well, missing breakfast, I thought, what if we did a riff on the awesome chicken biscuits from Chick-Fil-A?  We always liked going there for breakfast before MDay (you know, the great milk meltdown).  Chrissy thought it sounded like a good idea, and she had already made a batch of dairy-free ready-made biscuit mix... you know, the kind that comes in the yellow box from the store and is ready “quick?”  Yeah, that one.  Well, we tried the batter (what self-respecting cook doesn’t?), and decided that it was definitely ready for prime time.  We added a little more salt for good measure, because the quick biscuit mix is relatively salty before you cook it and went to town making mini biscuits for out breakfast.  

Long story short, it was definitely a hit.  Gabriel ate it again this morning.  We took a little bit of our dairy-free margarine and mixed in some local honey to give them a honey butter topping and devoured every bit of it.  I had mine with a wonderful fruity drink from Silk.  Next time, to spruce this up a bit, I think we need to do the dough just a little bit thicker.  It puffs up pretty nicely like a good biscuit should, but it needs a little more height to be chopped in half properly.  

"Great job, Chrissy."

"Thanks Michael, good idea!"

"Well, that’s just how we roll."

"Really?  You had to go there, didn’t you?"

"Ummm, yea..."

"Just give them the recipes!"

"Okay..."

Honeybutter Chik’n Biskits

Ingredients: (this is a twofer recipe, it can also be adapted for pancakes. I’ve included those instructions.)

10C All-purpose flour

1/3C Baking powder

1/4C sugar

4tsp salt (+1/2tsp extra for the biscuit part, see below)

(1/2C milk: biscuits) (1C Milk: pancakes)

(2 eggs beaten: pancakes)

2C shortening (pick one that doesn’t require refrigeration)

dairy free chicken nuggets (though you could make this healthier by making your own nuggets)

dairy free margarine and honey to taste (for the honey but'r sauce)

You’ll need:

A medium bowl

A pastry cutter

Directions:

Mix together all the dry ingredients, adding the shortening after they are all incorporated.  Use a pastry cutter to mix in the shortening until your mix resembles fine crumbs.  In an airtight container, this can be stored in your pantry for up to 6 months.  

For the biscuits: take 2 cups of your mix, add 1/2 cup milk and an additional 1/2 teaspoon of salt and blend into a dough.  Bake as you would regular biscuits, or at 350° for 20-25 minutes or until they are no longer springy to the touch.  

For the pancakes: take 2 cups of your mix, add 2 beaten eggs and 1 cup of milk and mix together to form your batter.  Pour out and cook as pancakes.

For the honey butter, simply soften some margarine and add local honey until it’s sweet enough for your palate.  For me, it was about 2/3 margarine, 1/3 honey to get the right flavor.

I hope you’ll love this recipe.  If you try it, let me know how it works out.  It was a hit in our house.

My Moo Rating: 4/5 cows