Whole Wheat Veggie Biscuits

9 40 202
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 10
Whole Wheat Veggie Biscuits
Health Highlights


1 medium Carrots
2 cup Broccoli florets
1 cup Plain yogurt, 1- 2% M.F.
1/2 cup Partly skimmed milk, 2% M.F.
1/2 cup Butter, unsalted
1 large egg Egg
1 1/2 tsp Baking powder
3/4 tsp Salt
2 cup Wheat flour, whole wheat


Preheat oven to 350°F.

Peel and roughly chop carrot.

In a food processor, chop vegetables until they become a fine crumble. Wipe out the food processor and put vegetable mixture into a separate bowl.

Puree all yogurt, milk, butter, egg, baking powder and salt in food processor until well combined.

Add the flour and 1 1/2 cups of vegetable mixture and pulse a few times until just combined.

Spoon the batter onto a cookie sheet lined with parchment paper or a silicone baking mat.

Bake for 25-30 minutes, until golden brown and cooked through.

Tip: Save the leftover vegetable mixture for other baking or toss into a soup!

Nutrition Facts

Per Portion

Calories 202
Calories from fat 101
Calories from saturated fat 59
Total Fat 11.2 g
Saturated Fat 6.5 g
Trans Fat 0.5 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 2.8 g
Cholesterol 51 mg
Sodium 217 mg
Potassium 262 mg
Total Carbohydrate 20.5 g
Dietary Fiber 2.7 g
Sugars 3.1 g
Protein 6.2 g

Dietary servings

Per Portion

Grain 1.2
Milk Alternative 0.1
Vegetables 0.3

Energy sources