Gluten-free Broccoli Cheddar Biscuits

These Gluten-free Broccoli Cheddar Biscuits are a must make for a high protein and healthy breakfast or snack. Ready in under 20 minutes and great for both kids and adults.

These were one of the most spontaneous recipes I have whipped up yet.

Grain-free BISCUITS that just so happen to have broccoli in them and I may or may not have sprinkled some organic cheddar on top for extra something.

These biscuits are not only one of the cutest recipes ever, but they are absolutely perfect with your morning eggs, smeared with some butter or cashew cream cheese. They are also perfect to feed to your kids (Ezra loves them) and are a staple food prep recipe since you can also freeze them.

I have a classic biscuit recipe in Just the Good Stuff that I cannot wait for you guys to try. But I am also excited to have one over here on the blog.

I love that these biscuits are also gluten-free, paleo (if you skip cheese) and they sneak in veggies! I use broccoli usually but you can really add anything. Some cooked carrots, peas, anything you have on hand. Usually there is a bag of frozen organic broccoli in my freezer so I tend to use that most often. You can also add in some onion for extra flavor too.

What you need to make broccoli cheddar biscuits:

1. Pasture-raised eggs – I don’t recommend using flax eggs here but if you do use it and have success, let me know!
2. Melted butter, ghee or avocado oil – any of these will work. I switch things up each time I make them. I noticed if I use oil, I sometimes need a little extra flour (only add 1 tablespoons at a time for extra).
3. Almond flour – I haven’t tested another flour here. You can try gluten-free flour or all purpose flour but I would use a bit less if you do!
4. Broccoli – I usually use frozen broccoli and just cook it in microwave for a minute or two before chopping
5. Cheddar cheese – totally don’t have to use it but I love adding organic cheddar or a non-dairy one

How to make broccoli cheddar biscuits:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
2. In a large bowl, whisk together eggs and ghee/butter/oil
3. Mix in the almond flour, garlic powder and baking powder until well combined
4. Fold in broccoli pieces then scoop about 4 tablespoons into your hand and roll into a ball then slightly flatten the top to form biscuit. Repeat for the remaining batter
5. Sprinkle cheese on top of each and press down the cheese so it is in the biscuit
6. Bake in oven for 18-20 minutes or until golden

FAQs and tips on making these biscuits:

• Can I use other veggies or just broccoli? Absolutely! Grated carrots, cauliflower, anything you’d like for these.
• Do these biscuits freeze well? They do! I actually store them in the freezer because I just defrost or warm up in microwave when ready to eat. That way they are always on hand.
• Can I make these dairy-free? Yup! Use dairy-free cheese or omit cheese. Then use avocado oil, not butter.
• Have you tried another flour? I have not but if you want to use oat flour, gf flour or all purpose I’d use about 1 3/4 cup. If you wanted to try coconut flour, use 1/2 cup or so (it is not 1:1 sub for almond flour).

A few other delicious high-protein recipes to try:

The BEST Gluten-free Bagels (with protein!)

Dairy-free Protein Cookie Dough

The BEST Paleo Everything Bagel Bread

Gluten-free Cottage Cheese Pancakes

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xx, Rach