Jul 14 2026
Restaurants›The Farmer's Table Cafe›Veggie On A Biscuit Recipe

Veggie On A Biscuit Recipe

Inspired by The Farmer's Table Cafe
Time45m
Serves4

Just like the benedict above but with sautéed veggies & mushrooms in place of meat.

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Ingredients

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Biscuit Base

Sautéed Veggies

Eggs (Optional)

Hollandaise Sauce (Optional)

Method

Biscuit Base

  1. 1

    Preheat the Oven

    Preheat your oven to 425°F (220°C).

  2. 2

    Prepare the Biscuit Dough

    In a large bowl, whisk together the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add the milk and stir until just combined.

  3. 3

    Shape and Bake

    Turn the dough onto a floured surface and knead gently. Pat into a 1-inch thick round. Cut into biscuits using a cutter or knife. Place on a baking sheet and bake for 12-15 minutes, or until golden brown.

Sautéed Veggies

  1. 4

    Heat the Oil

    In a skillet, heat the olive oil over medium heat.

  2. 5

    Sauté the Veggies

    Add the sliced mushrooms, bell pepper, and zucchini. Sauté for about 5-7 minutes until tender. Stir in the spinach and garlic, and cook for another 2 minutes. Season with salt and black pepper.

Eggs (Optional)

  1. 6

    Cook the Eggs

    In a separate pot, bring water to a simmer. Crack the eggs into a bowl and gently slide them into the water. Poach for about 3-4 minutes, or until the whites are set. Season with salt and pepper.

Hollandaise Sauce (Optional)

  1. 7

    Make the Hollandaise

    In a bowl, whisk together the egg yolks and lemon juice until light and fluffy. Slowly drizzle in the melted butter while whisking continuously until thickened. Season with salt and cayenne pepper.

Assembly

  1. 8

    Assemble the Dish

    Split the biscuits in half and place on a plate. Top with sautéed veggies, poached eggs (if using), and drizzle with hollandaise sauce (if using). Serve immediately.

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