Broccoli & Carrot Yogurt Biscuits
Yield: 9 biscuits
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 40 minutes
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (90–100 g) finely chopped cooked broccoli
- 1 cup (90–100 g) finely grated carrot
- ½ cup (120 g) plain yogurt
- 2 tablespoons vegetable oil
- 2 teaspoons baking powder
- ½ teaspoon salt
- Optional:
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- ½ cup shredded cheddar cheese
Equipment
- Mixing bowl
- Baking tray
- Parchment paper
- Biscuit cutter or drinking glass
- Cooling rack
Instructions
Step 1: Prepare the vegetables
- Preheat oven to 375°F (190°C).
- Steam broccoli until tender.
- Drain very well.
- Chop very finely.
- Grate carrots.
Too much moisture makes biscuits dense.
Step 2: Mix dry ingredients
Combine:
- Flour
- Baking powder
- Salt
- Garlic powder (optional)
- Onion powder (optional)
Mix well.
Step 3: Add wet ingredients
Add:
- Yogurt
- Oil
Mix lightly.
Step 4: Add vegetables
Fold in:
- Broccoli
- Carrots
- Cheese (optional)
Mix until a soft dough forms.
Do not overmix.
Step 5: Shape
Turn dough onto a lightly floured surface.
Flatten to about:
¾ inch (2 cm) thick.
Cut circles using:
- Biscuit cutter
- Cookie cutter
- Glass
Place onto lined baking tray.
Step 6: Bake
Bake for:
20–25 minutes
Until:
- Light golden
- Firm on top
Internal temperature:
200°F (93°C)
Step 7: Cool
Let cool:
5–10 minutes.
Serve warm.
Nutrition Facts
Approximate per biscuit (recipe makes 9)
| Nutrient | Amount |
|---|---|
| Calories | 145 |
| Protein | 4 g |
| Carbohydrates | 22 g |
| Fat | 5 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 190 mg |
| Calcium | 60 mg |
| Iron | 1 mg |
(Values vary depending on ingredients used.)
Storage
Room Temperature
- 2 days
- Airtight container
Refrigerator
- 5 days
Freezer
- Up to 3 months
Reheating
Oven
350°F (175°C)
8–10 minutes
Microwave
20–30 seconds
Air Fryer
320°F (160°C)
3–5 minutes
Variations
Cheesy
Add:
- ½ cup cheddar
- Parmesan
Whole Wheat
Replace half the flour with:
- Whole wheat flour
Herb Version
Add:
- Parsley
- Dill
- Chives
Spicy
Add:
- Chili flakes
- Cayenne
- Jalapeños
Kid-Friendly
Mix in:
- Corn
- Peas
- Mild cheddar
Tips
✔ Drain broccoli well.
✔ Use finely grated carrots.
✔ Don’t overmix the dough.
✔ Leave space between biscuits on the tray.
✔ Bake until lightly browned.
Serving Suggestions
- Soup
- Salad
- Eggs
- Butter
- Cream cheese
- Garlic butter
- Chicken stew
- Beef stew
Frequently Asked Questions (Q&A)
Q: Can I use frozen broccoli?
Yes. Thaw it completely and squeeze out excess water before chopping.
Q: Can I make these gluten-free?
Yes. Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum.
Q: Can I use Greek yogurt?
Yes. If it’s very thick, stir in 1–2 tablespoons of milk to achieve a soft dough.
Q: Can I add cheese?
Absolutely. Cheddar, mozzarella, Parmesan, or a blend all work well.
Q: Can I make them vegan?
Yes. Substitute:
- Plain dairy-free yogurt
- Plant-based milk if needed
- Vegan cheese (optional)
Q: Why are my biscuits dry?
Common reasons:
- Too much flour
- Overbaking
- Dough was overmixed
- Vegetables were too dry
Q: Why didn’t they rise?
Possible causes:
- Expired baking powder
- Dough overmixed
- Oven not fully preheated
Q: Can I prepare the dough ahead?
Yes. Cover and refrigerate the dough for up to 24 hours before baking.
Q: Can I freeze them?
Yes. Freeze either:
- Unbaked, shaped biscuits (bake from frozen, adding a few extra minutes), or
- Fully baked biscuits once cooled.
Q: What other vegetables can I use?
Good options include:
- Zucchini (well squeezed)
- Cauliflower
- Spinach (drained)
- Sweet potato (cooked and mashed)
- Bell peppers (finely diced)
- Corn
