Thursday, January 20, 2011

Cheddar-Broccoli Biscuits


You know those people who will eat anything labelled "diet" even if it tastes like saw dust? I'm not one of those people. A priority for me is the uncomplicated concept that food just tastes good, even if it's fat free or low fat or sugar free. That's why when I thought of making biscuits last week, I knew I wasn't going to bother omitting butter. Butter is essential to biscuits. That savory, flaky, addictive quality of biscuits is due to butter. Omitting it would produce a product that's well ... far from what it should be. There really is no way around it.

On the other hand, enhancing a biscuit's nutritional content is possible. Simply by adding finely minced vegetables. Two stalks of broccoli in my refrigerator were begging to be used for the longest time, hence the name of this recipe. Embarrassingly, I can be similar to stubborn children sometimes in the sense that I have a low affinity for broccoli; it is preferable when disguised in savory dishes, and what better way to cover it up that in buttery biscuits.

Cheddar-Broccoli Biscuits
Makes about 2 dozens

2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/2 cup (1 stick) butter, cold
1/2 cup plus 2 tbsp low fat milk
2 cups shredded 50 % light cheddar
2 cups chopped broccoli
1/2 tsp red pepper flakes (optional)

1. In a large mixing bowl, combine the flour, baking powder, and salt. Mix the butter into the flour so until the butter becomes the pea-sized. (You can also do this in a food processor, using the pulse mode.)
2. Empty the flour mixture into a large mixing bowl, and add all of the milk. Stir with a rubber spatula to bring the mixture, together to form a ball. Add the broccoli, grated cheddar, and pepper flakes (if using) and using the spatula or your fingers, incorporate well into the dough.
3. On a floured surface, flatten the dough to about 3/4 inch thick. Using a round 2 1/2 " cookie cutter, cut out the biscuits and place on baking sheet, spacing evenly apart.
4. Bake at 400 degrees F for 30 minutes. Transfer to a wire rack to cool before serving, although these taste so much better when still warm.


12 comments:

Anonymous said...

looks yummy!!!

Autumn said...

These biscuits are ABSOLUTELY AMAZING!!!! Seriously incredible. They are especially tasty as a study snack, breakfast, or really any time of the day or night. Everyone should make them at least once...but be careful because they are incredibly addictive :-) Thanks Natasha for sharing this tasty recipe!!!!

Rajasthan Tours said...

Biscuits seems to very yummy!! will surly try this recipe

Cajun Chef Ryan said...

Natasha,

These look great, cheddar and broccoli are a great flavor combination.

Domestic Diva said...

These sound really yummy.

lovelydomesticdiva (at) gmail (dot) com

Debbie said...

I love biscuits and these look amazing!
fourkidsrgreat(at)gmail.com

Natasha said...

Yes y'all. This really is a good combination. A like I said in the post, a good way to get some healthy broccoli in your diet.

sophiesfoodiefiles said...

MMMMMMMMM,..Your biscuits look so flavourfull & fabulous even!! Really!

Liz said...

That looks so tasty!

Elisabeth said...

Hi Natasha-Found your post from Foodieview.com and totally love your cheddar broccoli biscuits. I have a nice recipe for cheddar broccoli rice, and love that as well...but the biscuits really top that. So amazingly yummy!
Following your blog, please stop by my blog too. I'm inviting you to follow, so we can stay in touch!

Whole Wheat Fanatic said...

WONDERFUL! I am always looking for new broccoli recipes since I'm sick of cream of br. soup. I am a biscuits FANATIC so this is the perfect recipe for me. I will also try with some whole wheat flour. THanks!

Anonymous said...

Delicious recipe and VERY EASY!!

Thank you for sharing!

Loved by the whole family!