Cheesy Broccolini Breakfast Biscuits
Prep time
Cook time
Total time
This vegan & gluten free recipe for Cheesy Broccolini Breakfast Biscuits oozes with cheesy, moist goodness and flavorful broccolini. Plus, it's super filling!
Recipe type: Breakfast
Serves: 5 large biscuits
  • 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
  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 :)
Recipe by Compassionate Women at