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Cheesy Broccolini Breakfast Biscuits

May 29, 2015 by Jillian Leave a Comment

cheesy broccolini breakfast biscuits

cheesy breakfast biscuit

Today is the day. The Vida Vegan Con Bazaar has arrived in Austin, TX. A few hours from posting this, I will be in vegan heaven collecting cruelty-free swag and meeting more vegans than I’ve ever been in a single room with. I’m going to be a kid in a candy shop. A vegan candy shop. I can’t wait. I want to make sure I post a yummy recipe before heading out because who knows how long it will take me to recover from rolling in all the swag I’ll be getting.

On Monday I posted my recipe for Cheesy Broccolini & Brown Rice Patties, so don’t get these confused. I had a bunch of leftover broccolini and needed something to do with it, so I came up with the idea of a savory breakfast biscuit because who doesn’t love those? If you’re gluten free and miss those ultra bread-y products, I think you’ll enjoy these biscuits. They hit the spot!

steamed broccolini

The directions in this recipe are very simple and straightforward. First, you mix your dry ingredients together in a medium or large bowl.

  • 1  1/4 cups brown rice flour
  • 1/4 c garbanzo bean flour
  • 1/4 c almond meal
  • 1/4 c nutritional yeast
  • 1/4 tsp each of salt & pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp paprika

Wash 3 stalks of broccolini and chop a little off the ends. Steam over medium low heat for 2-3 minutes or until fork tender. Drain and chop into small pieces.

While that’s cooling, heat about 1 tsp of extra virgin olive oil or coconut oil over medium heat and saute 1/4 cup of chopped yellow onions until brown.

Add 3/4 cup of non-dairy milk (I used cashew milk) to the dry ingredients and mix well. Stir in the broccolini, the sauteed onions, and 1/2 cup of Daiya cheese shreds (cheddar, pepper-jack, or mozzarella).

unsweetened cashew milk

biscuit dough

It will be kind of wet for a dough consistency, but that’s okay. Spoon out onto a parchment lined baking sheet and form into oval shapes. This will make about 5 large biscuits. If you want even more cheesiness, sprinkle some Daiya cheese shreds on top. Bake for approximately 20-25 minutes at 350 degrees.

biscuit dough with cheese

Pull them out of the oven once they start to brown around the edges. They taste great with Cholula Hot Sauce. I ate them all in one day, but I’m sure you can store them in a covered container in the fridge for a few days 🙂

breakfast biscuit

cheesy broccolini breakfast biscuits

cheesy broccolini biscuits

Deeeeelicious! And oh so filling. Would be great with a faux breakfast sausage or a tofu scramble. Yum!

Cheesy Broccolini Breakfast Biscuits
 
Save Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
This vegan & gluten free recipe for Cheesy Broccolini Breakfast Biscuits oozes with cheesy, moist goodness and flavorful broccolini. Plus, it's super filling!
Author: Jillian
Recipe type: Breakfast
Serves: 5 large biscuits
Ingredients
  • 1 1/4 cups brown rice flour
  • 1/4 c garbanzo bean flour
  • 1/4 c almond meal
  • 1/4 c nutritional yeast
  • 1/4 tsp each of salt & pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp paprika
  • 3 stalks of broccolini
  • 1 tsp extra virgin olive oil or coconut oil
  • 1/4 cup chopped yellow onion
  • 3/4 non-dairy milk
  • 1/2 cup Daiya cheese shreds
Instructions
  1. Mix your dry ingredients together in a medium or large bowl.
  2. Wash broccolini stalks and chop a little off the ends. Steam over medium low heat for 2-3 minutes or until fork tender. Drain and chop into small pieces.
  3. While that's cooling, heat extra virgin olive oil or coconut oil over medium heat and saute the chopped yellow onions until brown.
  4. Add the non-dairy milk (I used cashew milk) to the dry ingredients and mix well. Stir in the broccolini, the sauteed onions, and Daiya cheese shreds (cheddar, pepper-jack, or mozzarella).
  5. It will be kind of wet for a dough consistency, but that's okay. Spoon out onto a parchment lined baking sheet and form into oval shapes to. This will make about 5 large biscuits. If you want even more cheesiness, sprinkle some Daiya cheese shreds on top. Bake for approximately 20-25 minutes at 350 degrees.
  6. Pull them out of the oven once they start to brown around the edges. They taste great with Cholula Hot Sauce. I ate them all in one day, but I'm sure you can store them in a covered container in the fridge for a few days 🙂
3.3.3077

I hope you enjoy. Let me know if you have any suggestions or variations. Excuse me now, I’m gonna go live it up at Vida Vegan Con!

Jillian ♥

Related posts on Compassionate Women:

  1. Cheesy Broccolini & Brown Rice Patties
  2. Steel Cut Oats Breakfast Cereal & Coconut Whipped Cream
  3. Cheesy Veggie Tofu Scramble

Filed Under: Breakfast, Recipes Tagged With: biscuits, breakfast, breakfast biscuits, broccolini, cheesy, cheesy biscuits, cheesy broccolini, cheesy broccolini breakfast biscuits, cholula, cholula hot sauce, compassionate, compassionate women, cruelty free, gluten free, healthy, hot sauce, organic, plant power, plant protein, plant-based, recipe, recipes, vegan, vegetarian, vida vegan con, women

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HEY THERE! I’M JILLIAN.

I live along the border of Mexico in the Rio Grande Valley of Texas and create cruelty-free recipes that are delicious! I'm here to show you that it's easy to follow a plant based lifestyle. Not only are the health and beauty benefits noticeable, but it creates a more sustainable planet and keeps our animal friends safe & happy. I also love books, music, dark chocolate, and the great outdoors. LEARN MORE…

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