Broccoli and Cheese Biscuits

broccoli & cheddar biscuits


As you can see in the video below, I originally made 4 biscuits to test the recipe. So the recipe below makes 8! You can use other vegetables if you want, but I wouldn’t go crazy. I mean, it’s a biscuit for goodness’ sake. You don’t want to ruin it with a bunch of disgusting stuff (I kid I kid).

Let me clarify one thing… these are American biscuits. I believe folks in most other places would call this a scone. 


Broccoli and Cheese Biscuits

You’ll need….

  • 4 ounces butter (or non-dairy butter substitute) – 113 g
  • 1.5 cups flour (I used gluten-free) – 340 g
  • 2 tsp baking powder – 9.5 g
  • 3/4 cup milk (I used coconut) – 177 mL
  • 3-4 broccoli florets, finely chopped
  • 1/4 to 1/2 cup of shredded cheese (depending on how cheesy you want them!) – 56 to 113 g

To make….

  1. Preheat your oven to 400 degrees F.
  2. Mix everything but the broccoli and cheese. I used my hands to incorporate the butter!
  3. Mix in the broccoli and cheese.
  4. Line a baking sheet with parchment paper or spray a baking sheet with nonstick spray.
  5. Drop about 1 big spoonful at a time onto the baking sheet (1-1.5 tbsp each). No need to separate them too far. They shouldn’t spread.
  6. Bake for 15-20 minutes, until golden.

These are fine for 6 months and up.

Make ahead! Make a bunch, let them cool, and stick them into a freezer bag for a month or so.


  • Jessica Johnston

    I made these for breakfast this morning (I used parmesan cheese) and they’re delicious! My husband and 6.5 month old are both big fans 🙂 Thanks for posting!

    • blwideas

      That’s fantastic!