Eli is working on some teeth these days and beginning to feed himself, so these teething biscuits are an ideal snack/activity combination. This recipe (from King Arthur Flour) makes a wholesome homemade alternative to store-bought biscuits.
- 1/2 c. milk (whole milk is best for babies)
- 1/4 c. oil
- 1/4 c. molasses
- 1 1/2 c. white flour
- 1 1/2 c. wheat flour
Mix the liquid ingredients together as much as possible, though they won’t completely mix. Add the flours and mix thoroughly. When mixing with a spoon gets difficult, turn the dough out onto a lightly floured surface or pastry mat. Knead until the dough is smooth and fully mixed, about 4 minutes. The dough will be very stiff, which is good because these biscuits are supposed to be dry and somewhat hard.
Let the dough rest for 20 minutes. Roll it out until it is about 1/4 inch thick. Since the dough is stiff, I find it easier to work with if I divide it into two sections and roll each separately.
Trim the edges of your dough so you won’t end up with sharp, ragged edges on your biscuits.
Cut the dough into 1 inch by 2 inch pieces. Reroll the dough scraps and keep cutting until all your dough is cut. Place your biscuits on a cookie sheet. You don’t have to spread them apart since these don’t expand much. Let the biscuits rest for another 20 minutes.
Preheat the oven to 350 degrees. Bake your biscuits for about 25-30 minutes or until browned and dry. They should just slide right off the cookie sheet so you can cool them on a towel.
Once these are cool, make sure any sharp edges are broken off so there aren’t little bits waiting to poke your baby in the gums. Eli loves gnawing on these when his gums are hurting, but beware they can make a bit of a mess once they get wet from the chewing.