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!
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.