With some leftover Hollandaise sauce from a lazy Saturday Eggs Benedict and a lot of broccoli sprouts in the fridge, these biscuits turned out dense and fluffy and filling and tasting strangely like broccoli…
- 2 1/4 cups of flour
- 3 tsp baking power
- 1 tsp salt
- 4 tsp of Hollandaise sauce (or you can use butter)
- 2/3 cup of water
- 1 cup of broccoli sprouts (or whatever you have)
Mix it all up and put them in a cupcake tin that is WELL greased. Dab a little Hollandaise on top of each one. Bake at 450 for 10-12 minutes. Makes 12-15 biscuits. Inspired by these no milk biscuits from The Lovely Side.
Eat them with everything.