Last week, we had a blast doing Bear Camp around here. It was my two-year old’s first choice for topics and she was in heaven. My arctic animal loving six-year old was delighted when we devoted an entire day to polar bears. When I plan out a loose schedule for these weekly camps, I always try to include books, toys, crafts, music, cooking, art, and a movie. We absolutely do NOT do all of those things every day, but I try to hit them all within the week. These Polar Bear Biscuits were a perfect fit and made for a quick, tasty mid-morning snack.
2 1/2 cups flour (I’d use something relatively white here if you’re shooting for polar bears- I used unbleached.)
2 tablespoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup coconut oil*
1 1/4 cups milk
18 chocolate chips
Preheat oven to 400. Mix together dry ingredients. Cut in coconut oil until it resembles coarse crumbs. Stir in milk to form soft dough. Form dough into six medium balls and twelve small ones. Push down lightly to flatten them all into circles and, on a greased baking sheet, assemble two littles on top of one medium to form bear faces with ears. Using 3 chocolate chips for each bear face, form eyes and a nose. Bake for 10 – 12 minutes. Yields 6 bears.
*My original biscuit recipe called for shortening. Let’s be honest here- shortening yields good and consistent results in biscuits and pie crusts. In an effort to eliminate it whenever I can, however, I attempted these with coconut oil. They turned out beautifully, but a few bits of advice:
- The coconut oil MUST be solid to work. This means tossing it in the fridge or freezer these days since very few of us will have a room temperature under 76 degrees.
- Try to keep your ingredients relatively cool. This helps keep the coconut oil stable in the dough.
- Work quickly and handle the dough as little as possible. I used a food processor to cut it in and I even chilled the blade for a couple moments before starting.
So… were they tasty?