Bean Biscuits
Submitted by ChefG
Fluffy homemade biscuits with pureed kidney beans baked right into the dough. Extra protein, whole wheat fiber, and golden-brown tops. Nobody will guess the secret ingredient.
YIELD
16 servingsPREP
30 minCOOK
15 minREADY
45 minHere’s a trick that sounds strange until you taste the result: blend cooked kidney beans into biscuit dough.
The beans disappear completely into the flour and butter, adding moisture, protein, and a tender crumb that regular biscuits just can’t match.
A mix of all-purpose and whole wheat flour gives these a slightly nutty flavor and a heartier chew without making them heavy.
They bake up golden on top, soft in the middle, and split open beautifully for a pat of butter or a drizzle of honey.
Kitchen Tips
- Puree the beans with the milk in a blender until completely smooth. Any lumps will show up as visible specks in the finished biscuit.
- Cut the butter into the dry ingredients until it looks like coarse crumbs. Cold butter creates steam pockets that make biscuits rise tall and flaky.
- Don’t overwork the dough. Twenty seconds of gentle kneading is all you need. More than that and you’ll end up with tough, dense biscuits.
- These freeze well. Bake a full batch, cool completely, and store in a freezer bag for up to 3 months. Reheat in the oven for a few minutes.
Ingredients
Directions
Stir dry ingredients together in a mixing bowl. Cut in butter until mixture resembles crumbs.
In food processor or blender, purée beans with milk. OR mash beans and stir in milk. Stir into dry ingredients all at once to make light soft dough.
Turn out onto lightly floured board, sprinkle with flour and knead about 20 seconds.
Shape biscuits by rolling, patting and cutting or divide dough into 16 pieces and shape by hand.
Bake at 400℉ (200℃) for 12 to 15 minutes or until golden brown.
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