For my final week of my Broccoli Challenge, I decided to do a bit of baking. And having just been to the South (more on my Charleston trip later), I was inspired to make biscuits.
1 c cooked broccoli florets
5 oz aged, sharp cheddar
2 c all-purpose flour
1 tsp salt
1 tsp sugar
1 tbs baking powder
8 tbs butter
3/4 c non-fat milk
1 egg white
Directions: Preheat oven to 350 degrees. Steam cook broccoli florets, let cool. Finely chop cooled broccoli and set aside. Shred cheese and set aside. In a medium bowl, combine flour, salt, sugar and baking powder. Using a pastry blender, cut butter into flour mixture. Tip: Use cold or chilled butter. Flour cutting board or working surface for rolling dough, set aside. Make well in bottom of flour mixture and pour part of milk into well. Using hand, mix and kneed flour with milk, adding milk slowly.
Remove dough from bowl and place on prepared work surface. Kneed broccoli and cheese into dough until mixed throughout. Roll out dough to 1/2 inch thickness. Cut dough using 2 inch biscuit cutter. Place biscuits on buttered baking pan. In a small bowl, beat egg white with splash of water to make egg wash. Brush biscuits with egg wash using pastry brush. Bake biscuits until golden brown on top. Approximately 14-15 minutes. Remove from oven and serve warm, with butter.
Check out other Broccoli Challenge posts here, here and here. And check out the quick and easy Asian Sesame Broccoli over at Sonnemanland .
My tastebuds are happily freed from my broccoli rut. And I'm pleased to have expanded my broccoli repertoire this past month. Thank you to all who participated along with me! Cheers to cooking and eating broccoli.