Veggie Skillet Biscuits

I seriously think 1 1/2 inches is way too monstrous a biscuit. And it was underseasoned -- the only seasoning was the S&P. To add oomph, I will also add scallions, and some Penzey's Foxpoint seasoning (onion is the predominant flavor of it). Lastly, I will be exploring ways to use the food processor instead of hand-shredding all of the vegetables and cutting the butter into the flour mixture. Once the process for streamlining this recipe, adding additional flavor, and cutting down the size, it will be a keeper.

These were delicious! Used the cast iron skillet and they were tender and savory. And since they had vegetables, you could eat more than one!

To Sue 30 I made a similar recipe for drop biscuits. I used a buttered glass pie plate at a lower temperature, and they were very good. I would suggest getting a cast iron skillet though, not just for this recipe, but for other recipes also. Burgers, steak and fried chicken all seem to come out better with cast iron. This recipe in particular, would have a very nice crusty bottom that you just can't get with a baking sheet. I know that Sweet Yellow Cornbread that I make in a regular cake pan doesn't have the crunchy crust that Southern White Cornbread that I make to eat with Beans.

What if I don't have a cast iron skillet?

I loved the combo of vegetables. Added some green onion to the mix. Yummy. Did not have Greek yogurt so I substituted milk, adding a little at a time to moisten the dough. My daughter and I give it 5 stars and the recipe is already in my collection.

Absolutely delicious! My roommate went crazy over them. I think I'd like to try them with some whole wheat flour to make them even more nutritious. As it is they are almost a full meal with cheese, green and yellow vegetables and yogurt.