Broccoli Cheddar Drop Biscuits
Light and fluffy Broccoli Cheddar Drop Biscuits make an irresistible addition to any breakfast, lunch or dinner menu. Packed with roasted broccoli florets and sharp cheddar, these easy, cheesy biscuits are a delicious way to sneak some extra veggies into your meal. And the best part? There’s no dough rolling or cutting required.
Makes: 8 biscuits
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Recipe Created By: Nick Castro
Featured In: Mississippi Farm Country
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Recipe Created By: Nick Castro
Featured In: Mississippi Farm Country
Ingredients
- 2 cups broccoli florets, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ¾ teaspoon salt, divided
- ¾ teaspoon black pepper, divided
- 2 ¼ cups all-purpose flour
- ½ cup (1 stick) cold butter, diced
- ¼ pound sharp yellow cheddar cheese, diced
- 2 teaspoons baking powder
- ½ teaspoon sugar
- 2 tablespoons green onions, diced
- 1 cup low-fat buttermilk (plus 1-2 tablespoons if needed)
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine the broccoli, garlic, oil, ¼ teaspoon salt and ¼ teaspoon black pepper. Toss to combine, then transfer to the prepared baking sheet and bake for 10 minutes. Set aside to cool and increase the oven temperature to 450 degrees.
- Return the broccoli mixture to the large bowl and add the flour, butter, cheese, baking powder, sugar, green onions, and remaining ½ teaspoon salt and ½ teaspoon pepper. Toss well to combine and break apart the larger pieces of butter and cheddar. Add the buttermilk and stir with a spatula to combine. Use an additional 1 to 2 tablespoons buttermilk if mixture seems too dry.
- Line the baking sheet with a clean piece of parchment paper. Using a large spoon, drop dough in ½- to ¾-cup scoops onto the baking sheet, leaving about 2 inches between each scoop. Bake biscuits for 30 to 35 minutes. Let cool and serve immediately.
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