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Sprout Biscuits

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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…

Ingredients:

  • 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.

May 5, 2013 Comments (0) Breads, Sides

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