Veggie Quinoa Drop Biscuits

Author: Recipes_kw
No ratings yet
Prep Time 30 mins
Total Time 30 mins
Course Side Dishes, Snacks
Cuisine American
Servings 6 Servings


  • Oven
  • Stove
  • Food Processor


  • 3/4 cup soy milk
  • 1 1/2 tsp apple cider vinegar
  • 1 tbsp olive oil extra virgin
  • 1/2 cup carrot peeled, finely grated
  • 1 1/2 cups kale minced
  • 1 cup quinoa cooked
  • 2 cups flour whole-wheat pastry
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp Earth Balance butter


  • Preheat the oven to 350 degrees while you line a baking sheet with parchment paper.
  • Whisk the soy milk and vinegar together and set aside to curdle for a buttermilk substitute.
  • Heat the olive oil in a large pan over medium heat and saute the kale until the color brightens about 3 minutes. After the 3 minutes add the kale to a bowl along with the carrots and quinoa; set aside.
  • Place the flour in a food processor then pulse until finely ground; about 2 minutes. Add in the baking powder, baking soda and salt then pulse again.
  • Continue to add in the butter a tablespoon at a time; pulsing until the flour mixture begins to look like course cornmeal. Spoon the flour mixture into the bowl with the carrots, quinoa, kale, and soy milk; mix well.
  • With a large cookie scoop or a 1/4 cup portion the dough into 12 pieces onto the lined baking sheets.
  • Bake for 14 to 17 minutes or until they turn light brown on the bottom. Enjoy!


Tip: You can use either millet or brown rice as a substitute for the quinoa.

My Notes

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