Summer Veggie Biscuits 🥒🍅🧀

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt (omit for younger babies)
• ⅔ cup shredded cheese + extra for topping
• ¾ cup milk
• 1 summer squash (about ½ cup grated)
• 6–7 cherry tomatoes, quartered
• Optional: ¼ tsp garlic powder, ½ tsp oregano or Italian seasoning

Directions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix flour, baking powder, salt, and seasonings.
3. Add shredded cheese and stir to combine.
4. Pour in milk and mix until a thick, soft dough forms.
5. Grate squash and squeeze out excess liquid. Add squash and tomatoes to the dough and gently fold.
6. Scoop tablespoonfuls onto a baking sheet and sprinkle extra cheese on top.
7. Bake for 17–18 minutes, until golden on the bottom.
8. Let cool slightly and enjoy!

Serving Suggestions

• Breakfast with eggs, yogurt, or avocado
• Lunchbox with fruit and veggie sticks
• Snack time with cream cheese or hummus
• As a side with soups or stews

Storage Notes

🧊 Store in the fridge for up to 4 days in an airtight container. ❄️ Freeze for up to 2 months. Reheat in the microwave or oven.