Whole Wheat Veggie Biscuits

The first time I made Whole Wheat Veggie Biscuits, I was experimenting with some leftover vegetables in my fridge. It was a chilly evening, and I wanted to create something warm and comforting that could also give me a boost of nutrition. These biscuits turned out to be a delightful surprise! The combination of wholesome ingredients not only filled my home with an irresistible aroma, but also resulted in a batch of fluffy, flavorful biscuits that my family loved. They quickly became a staple in our household, perfect for breakfast or as a snack throughout the day.

Everything You Need for Whole Wheat Veggie Biscuits

The ingredients for Whole Wheat Veggie Biscuits are simple yet powerful. Each component plays a vital role in creating a biscuit that is not only tasty but also nutritious. From the whole wheat flour that provides structure and fiber to the yogurt that adds moisture and tang, every ingredient contributes to the overall flavor and texture of these biscuits.

• 1 medium carrot: Adds natural sweetness and vibrant color.
• 2 cups broccoli florets: Packed with vitamins and adds a nice crunch.
• 1 cup plain yogurt: Provides moisture and a slight tanginess.
• 1/2 cup milk: Enhances the texture, making the biscuits tender.
• 1/2 cup unsalted butter: Adds richness and flavor.
• 1 large egg: Helps bind the ingredients together.
• 1.5 teaspoons baking powder: Provides leavening for a light biscuit.
• 3/4 teaspoon salt: Enhances and balances all the flavors.
• 2 cups whole wheat flour: The base of our biscuit that adds fiber and nutrients.

Recipe Steps for Whole Wheat Veggie Biscuits

Making Whole Wheat Veggie Biscuits is a straightforward process that anyone can follow. You’ll find that each step is simple, allowing your creativity to shine through. Let’s dive into the delicious journey of biscuit-making!

1. Preheat your oven to 350 degrees Fahrenheit. This ensures that your biscuits start baking immediately when they’re ready to go in.
2. Peel and roughly chop the carrot. You want it small enough to blend easily, but don’t stress about it being perfect just yet.
3. In a food processor, combine the chopped carrot and broccoli florets. Pulse until they become a fine crumble. The goal is to release some moisture and flavor.
4. Wipe out the food processor with a paper towel. Now, add the remaining ingredients, except for the vegetables and flour: the yogurt, milk, butter, egg, baking powder, and salt. Puree these ingredients well until they are fully blended and creamy.
5. Next, add the whole wheat flour and about one and a half cups of the processed vegetables into the mixture. Pulse a few times until just combined. You want to avoid over-mixing, which could lead to dense biscuits.
6. Spoon the batter onto a cookie sheet lined with parchment paper or a silicone baking mat. Space them out to allow for expansion during baking.
7. Place the cookie sheet in your preheated oven. Bake for 25 to 30 minutes, until the biscuits are golden brown and cooked through. Keep an eye on them towards the end; you want them to rise nicely.
8. Once done, remove the biscuits from the oven and let them cool slightly on a wire rack before serving. This helps to maintain their texture while cooling.
9. Enjoy the biscuits warm, or store them for later. These are perfect for satisfying those mid-afternoon cravings!

Recipe Tips about Whole Wheat Veggie Biscuits

When it comes to making Whole Wheat Veggie Biscuits, a few tips can elevate your baking experience. Let’s explore helpful suggestions to ensure your biscuits turn out perfectly every time.

• Storage: Store leftover biscuits in an airtight container at room temperature for up to two days. For longer storage, place them in the fridge.
• Freezing: You can freeze these biscuits! Wrap them tightly in plastic wrap after cooling and then place in a freezer-safe bag. They’ll last up to three months.
• Reheating: To reheat frozen biscuits, simply take them out and bake at 350 degrees for about 10 to 15 minutes until warmed through.
• Pairing: These biscuits pair wonderfully with soups or salads, making them a great addition to any meal.
• Variations: Feel free to experiment by adding other vegetables or herbs to the biscuit mix for a unique twist each time.

Serving Ideas for Whole Wheat Veggie Biscuits

When it comes to serving Whole Wheat Veggie Biscuits, there are so many delicious options to consider! Let’s dive into some great ideas for how to enjoy them.

• As a Snack: These biscuits are perfect for a quick snack anytime. Pair them with a dip like hummus or your favorite spread.
• Breakfast Treat: Serve them warm with a smear of butter or jam for a delightful breakfast option.
• Alongside Soups: They are an excellent companion to soups, providing a hearty bite that complements the dish beautifully.
• Picnic or Potluck: These biscuits travel well, making them an ideal option for picnics or potluck gatherings.
• Kids’ Lunchboxes: Pack them in kids’ lunchboxes for a nutritious and tasty addition that they will love!
• Seasonal Variations: Try adding seasonal vegetables like zucchini in the summer or pumpkin in the fall for a seasonal twist!

FAQ

Conclusion

In summary, Whole Wheat Veggie Biscuits are a deliciously healthy option that brings together the goodness of vegetables and whole grains. Their versatility makes them perfect for any meal, whether as a snack, breakfast, or served alongside your favorite dish. I encourage you to give this recipe a try; it’s not only simple but also a great way to incorporate more vegetables into your diet. Enjoy these biscuits, and I hope they bring as much joy to your table as they have to mine!

Whole Wheat Veggie Biscuits

The ultimate comfort food, Whole Wheat Veggie Biscuits are fluffy, nutritious, and perfect for any occasion. Packed with wholesome ingredients and bursting with flavor, these biscuits make for a delightful snack or side dish. Ideal for family meals, you'll want to make them tonight!

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Side Dishes

Cuisine American

Servings 12 biscuits

Calories 180 kcal

Equipment

• Food Processor
• Oven
• Peeler
• Chef's Knife
• Baking Sheet

Ingredients

  

• 1 medium Carrot
• 2 cups Broccoli florets
• 1 cup Yogurt plain
• 1/2 cup Milk
• 1/2 cup Butter unsalted
• 1 large Egg
• 1 1/2 teaspoons Baking powder
• 3/4 teaspoon Salt
• 2 cups Whole wheat flour

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit. This ensures that your biscuits start baking immediately when they’re ready to go in.
• Peel and roughly chop the carrot. You want it small enough to blend easily, but don’t stress about it being perfect just yet.
• In a food processor, combine the chopped carrot and broccoli florets. Pulse until they become a fine crumble. The goal is to release some moisture and flavor.
• Wipe out the food processor with a paper towel. Now, add the remaining ingredients, except for the vegetables and flour: the yogurt, milk, butter, egg, baking powder, and salt. Puree these ingredients well until they are fully blended and creamy.
• Next, add the whole wheat flour and about one and a half cups of the processed vegetables into the mixture. Pulse a few times until just combined. You want to avoid over-mixing, which could lead to dense biscuits.
• Spoon the batter onto a cookie sheet lined with parchment paper or a silicone baking mat. Space them out to allow for expansion during baking.
• Place the cookie sheet in your preheated oven. Bake for 25 to 30 minutes, until the biscuits are golden brown and cooked through. Keep an eye on them towards the end; you want them to rise nicely.
• Once done, remove the biscuits from the oven and let them cool slightly on a wire rack before serving. This helps to maintain their texture while cooling.
• Enjoy the biscuits warm, or store them for later. These are perfect for satisfying those mid-afternoon cravings!

Notes

• Storage: Store leftover biscuits in an airtight container at room temperature for up to two days. For longer storage, place them in the fridge.
• Freezing: You can freeze these biscuits! Wrap them tightly in plastic wrap after cooling and then place in a freezer-safe bag. They’ll last up to three months.
• Reheating: To reheat frozen biscuits, simply take them out and bake at 350 degrees for about 10 to 15 minutes until warmed through.
• Pairing: These biscuits pair wonderfully with soups or salads, making them a great addition to any meal.
• Variations: Feel free to experiment by adding other vegetables or herbs to the biscuit mix for a unique twist each time.

Keyword Healthy Biscuits, Vegetable Snacks, Veggie Biscuits Recipe, Whole Wheat Biscuits

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!