Food and Nutrition students made this quick biscuit recipe in the time that it took their Knife Skills Soup to simmer.
I like it because the students don't need to know the specifics of biscuit making, like the cutting in method. The biscuits use all shelf stable ingredients so I didn't have to make an extra grocery trip. (I mix dry milk powder as my students need it.)
I encouraged students to make substitutions. One group did half whole wheat flour, pumpkin instead of oil, and added some honey and cinnamon. They were awesome! It encouraged their classmates to be a bit more adventurous next time.