Servings: 12 biscuits
- 1 small broccoli crown
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon coarse salt
- 3 large eggs, lightly beaten
- 2/3 cup unsalted butter, melted and cooled
- 1 cup buttermilk
- 1 cup diced ham
- 1 cup shredded cheddar cheese
- 1 teaspoon black pepper
- 1 teaspoon hot sauce OR red pepper flakes, optional for more spicy biscuits
Step 1Preheat oven to 350°F.
Step 2Butter cupcake tin with melted butter, set aside.
Step 3Cut broccoli into small florets and rinse. Fill medium pot with water and bring to boil. Add broccoli and cook until bright green and tender, about 10 minutes. Drain and immediately transfer to large bowl filled with ice water. Allow to cool down and then drain once more. Set aside.
Step 4In large mixing bowl, combine flour, baking powder, and salt. Make a well in the center of the dry ingredients and add eggs, melted butter, and buttermilk. Mix until just combined. Do not over mix!
Step 5Chop cooked broccoli and add it to the batter, along with ham and cheese. Fold until well incorporated. Divide evenly among prepared cupcake pan, filling to the top of each.
Step 6Bake for 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Allow to cool down on a wire rack before eating. Enjoy!
These can be made 2 days in advance and be stored in the fridge until ready to eat. Just rewarm in the oven or microwave!