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.