Whole Grain Broccoli Biscuits

 I had a little broccoli left in the fridge and decided to make biscuits with them. These turned out well and Luc is going to have them tonight with some leftover beef stew. 

 














Whole Grain Broccoli Biscuits

- 1 cup broccoli florets, chopped small
- 1 small clove garlic, minced
- 2 tsp olive oil
- 1 cup whole wheat flour
- 1 cup spelt flour
- 1 tbsp baking powder
- 1/4 tsp sea salt
- 6 tbsp butter, room temperature
- 2/3 cup milk
- 1/2 cup shredded cheddar cheese


Preheat oven to 425 degrees F. In a medium nonstick skillet heat olive oil over med heat. Add broccoli and saute for 5 minutes. Add garlic and continue to saute until broccoli is bright green and tender when pierced with the tip of a knife. Transfer to a mini food processor or chopper and process until finely chopped. Set aside.

In a large mixing bowl combine flours, baking powder, and salt. Cut in the butter with a pastry knife or forks until well combined and the dough resembles coarse crumbs. Add broccoli mixture and cheese and then slowly add milk until the mixture forms a ball and pulls away from the bowl. (You may not need all the milk)


Roll dough out to 3/4" thickness on a lightly floured surface and use a round cookie cutter to shape into biscuits (you could try making drop biscuits and skip this step if you prefer). Place on a baking sheet and back for about 12 minutes until golden, turning once halfway through. 


Makes about 1 dozen.