Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Broccoli Biscuits
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 servings
We love biscuits when we’re in the mood for a buttery, toasty quick bread side dish. This version combines whole wheat flour with all-purpose and has the surprise addition of chopped fresh broccoli. So, in a way you’re getting a vegetable side and bread side all in one.
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Pulse 1 cup broccoli florets in a food processor until coarsely ground. Remove to a bowl. Add 1 cup all-purpose flour, 1/2 cup whole-wheat flour, 2 teaspoons baking powder, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper to the processor. Pulse in 6 tablespoons diced cold butter. Pulse in 2/3 cup milk, 1 teaspoon honey and the broccoli to make a dough. Scoop 8 mounds onto a baking sheet; bake at 400 degrees F until golden, 20 to 25 minutes.
