Whole Wheat Veggie Biscuits

Add broccoli and carrots into kid-friendly biscuits for a picky-eater win!

Whole Wheat Veggie Biscuits

Last week I was busy pureeing broccoli and carrots for Broccoli Orzo when I noticed how pretty the vegetables looked all crumbled together. I started wondering how else I could use this gorgeous blend of veggies, and I decided to try incorporating them into the buttery biscuits my kids love to eat. Guess what? Whole Wheat Veggie Biscuits became a hit!

We want to share this recipe with you because it’s a great one to try with your picky eaters. The veggies are finely-chopped and baked into kid-pleasing biscuits.

Notice how I didn’t call them “hidden” veggies? We are always honest and up-front with our kids about the ingredients that go into their food. And we advocate this approach to all parents!


Not only does this help you gain trust with your kids, it also opens the door to greater food acceptance later on. If your kids decide they love these Whole Wheat Veggie Biscuits, they might be more willing to try broccoli soup next week. And that benefits everybody!

Whole Wheat Veggie Biscuits

Turning these biscuits into a veggie bonanza was so simple. All I did was incorporate a cup of processed and chopped carrots and broccoli into a simple whole wheat biscuit recipe.

Your family will love the familiar, warm biscuits flavored with tiny veggies (flavor-wise, think veggie crackers or veggie cream cheese. Yum!)

Follow the steps below to whip up a batch of Whole Wheat Veggie Biscuits tonight!

First, peel and roughly chop one carrot and two cups of broccoli.

Whole Wheat Veggie Biscuits

Then place the veggies into a food processor, and let it run until the veggies are super finely chopped.

Whole Wheat Veggie Biscuits

Next, wipe out your food processor, and add all the remaining ingredients EXCEPT the flour and veggies.

Whole Wheat Veggie Biscuits

Add the flour and veggies, and pulse until just incorporated (do not over-mix.)

Whole Wheat Veggie Biscuits

Almost done! Spoon the batter onto a baking sheet and bake at 350 F for 25-30 minutes.

Whole Wheat Veggie Biscuits

Enjoy alongside soup or stew or even as a snack with a bit of butter!

Whole Wheat Veggie Biscuits

Love this recipe? Don’t stop here… the options for biscuit add-ins are endless! Try fresh or dried herbs, spices, fresh or dried fruits, nuts, and more. Do you have your own nutritious add-ins that you love to put in baked goods? What have you tried?

Whole Wheat Veggie Biscuits. Bust picky eating with these buttery whole wheat biscuits packed with broccoli and carrots! https://www.superhealthykids.com/broccoli-and-carrot-biscuits/

Whole Wheat Veggie Biscuits

Whole Wheat Veggie Biscuits
Serves: 12
Serving Size = 2 biscuits


  • 1 medium – carrot
  • 2 cup – broccoli, florets
  • 1 cup – yogurt, plain
  • 1/2 cup – milk
  • 1/2 cup – butter, unsalted
  • 1 large – egg
  • 1 1/2 teaspoon – baking powder
  • 3/4 teaspoon – salt
  • 2 cup – flour, whole wheat


  1. Preheat oven to 350.
  2. Peel and roughly chop carrot.
  3. In a food processor, chop veggies until they become a fine crumble.
  4. Wipe out the food processor, and add all remaining ingredients EXCEPT the veggies and the flour. Puree well.
  5. Add the flour and 1.5 cups of veggies* and pulse a few times until just combined.
  6. Spoon the batter onto a cookie sheet lined with parchment paper or a silicone baking mat.
  7. Bake for 25-30 minutes, until golden brown and cooked through.
*We had about a half cup of veggies left over, which we tossed into a soup. If you try using even more veggie in your biscuits, let us know how it turns out!

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 166 8%
  • Fat: 9 g 14%
  • Carb: 17 g 6%
  • Fiber: 2 g 8%
  • Protein: 5 g 10%
  • Sugar: 2 g
written by
Amy Roskelley

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Lana says:

I just want to thank you for this wonderful recipe! My 22 months old completely refuses to eat veggies but loves bread. I pack 2,5 cups of veggies in your recipe and the biscuits turn out great! And most importantly, she loves them:).
Thank you again!

Samantha Odber says:

It was ok.. came out squishy in the middle but with a nice outside texture.

Elise Bell says:

Didn’t turn out awesome for us. The neighbor kid we had over for dinner liked them though! 🙂

Kate says:

YUM! I just made these this afternoon. I used just over a cup of the veggie mixture, and added some shredded cheddar cheese. They are DELICIOUS! Approved by mama, my 2 year old, and my dog (who stole half a biscuit when I looked away…)

Lucy says:

These look great.
The nutrition facts, are they per biscuit or per batch?
471 calories seems an awful lot per biscuit??

Hi Lucy! Thanks for bringing that to our attention! That was per batch. I’ve fixed it now. 🙂

Natalie Snowden says:

Loved these. Mine didn’t rise very much so my kids thought they were cookies. Next time I think I’m going to substitute some of the whole wheat flour for white flour just so they aren’t so packy.

Sonia says:

With the bake time you use, do these come out soft or crunchy? Mine are soft in the middle, and i wouldnt really call them biscuits! So I suspect I’ve not got it right… They’re more like patties…

Charissa says:

Is there any way to make this without the dairy?

That’s a tricky one! Honestly, that rich buttery flavor would be missing without the milk/yogurt/butter. But you could try soy milk and a nondairy yogurt of some kind.

Jason says:

I am going to try this, since all else has failed


Djina says:

Raw or cooked vegetables?

Sandra says:

what is buscuit mix… Can u please advise ? Thanks

Here is one Sandra http://www.cooks.com/rec/search/0,1-0,homemade_bisquick,FF.html

Jess Washuka says:

Hey Amy i am so amazed that this could work out to something soo delicious i tried the recipe and though mine not soo perfect my family loved it. In another note, i would love to do this as a part-time job and probably make a living.. please advise on preservatives since i plan to sell them in our local supermarkets and grocery shops, also how well can i package the biscuits without probably getting hardened or going bad. Thank you once again

Liv says:

Does anyone have a good gluten-free biscuit recipe to use with this?

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Amy says:

Yes Melissa- they freeze as well as any bread.

Melissa says:

Can you freeze these?

Amy says:

I used Bisquick @alexandra

Alexandra says:

What kind of biscuit mix was used to make these-I probably won’t make my own!

Courtney says:

This looks awesome! I’m totally going to make these and bake them a little lower for a little longer to turn them into teethers for baby.

PS. If anyone needs a good whole wheat biscuit recipe to incorporate this into, go here:

[…] Broccoli and Carrot Biscuits […]

Samkash says:

Hey Amy.. I like your recipes.. they are yummilicious 🙂 can u tell me home-made biscuit mix recipe so I can try this recipe… Thankyou in advance 🙂

Amy says:

Liz- I think I only used 1/2 cup!

Liz says:

Oh yeah, I also added about half a cup of shredded cheese to the mix. I forgot about the parmesan on top though.

Liz says:

I made these today and they were really yummy! I used a homemade biscuit mix that is half whole wheat. Even my 3 year old who claims that she does not like vegetables said she liked them and asked for another. How much of the puree did you use? I think I put about 3/4 of a cup in (with about 3 cups of biscuit mix), and I could taste it, but I didn’t think it was overly strong.

Cute idea! I bet they’d be so yummy with some kind of veggie soup. I’ll have to try this out with the biscuit recipe I usually use 😀

Amy says:

They were tasty if you like broccoli- They really did taste like broccoli 🙂

Marissa says:

FABULOUS idea…and they were tasty? Mmm, I’ll have to try these with my boys…the little one has turned into SUCH a picky eater!!!

What a great idea!!! Thank you.

Healthy, Happy Eaters.
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Healthy, Happy Eaters.
Join over 100k + subscribers and get family-friendly recipes, picky-eater strategies, lunch-packing tips and more, delivered each week to your inbox.