2026-11-16 • Ages 2–5
Apple-Carrot Breakfast Biscuits
Orchard measuring and dough science
Ingredients and preparation
PER CHILD (2 minis): whole-wheat flour, baking powder, cinnamon, grated apple, grated carrot, milk, neutral oil, and a small amount of maple syrup apportioned from the standardized batch. BEFORE CLASS: Wash apples and carrots; teacher cores apples and trims carrots. Pre-grate, or use guarded graters only for ages 4–5 with direct supervision. Portion wet and dry ingredients. Set out aprons, cups, spoons, bowls, cutters, labeled lined trays, and cleanup bins.
30-minute lesson
0–3 min: Aprons, handwashing, ingredient check. 3–7 min: Compare wet and dry ingredients. 7–14 min: Measure and level. 14–22 min: Mix, pat, cut, and count biscuits. 22–26 min: Group photo. 26–30 min: Children clean their stations; teacher checks trays and labels.
Ages 2–3
Pour premeasured ingredients; stir; pat soft dough; press child-safe cutters; count two biscuits.
Ages 4–5
Measure and level flour; grate with guarded tools; combine without overmixing; divide dough and compare thickness.
Learning goals
Cup and spoon measurement, leveling, wet/dry comparison, cause and effect, safe grating, dough texture, shape recognition, equal portions, and leavening.
Chef instructions
Bake labeled mini biscuits at 375°F for 12–15 minutes until set and lightly golden. Confirm doneness, keep substitutions separate, cool completely, and package two per child.
Teacher photo upload
Classrooms ages 2 and up: upload finished creation photos or a permitted group photo. Choose your center and classroom. Your center’s director and Evelyn receive the photos by text.
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