Veggie Skillet Biscuits
Baking biscuits in a cast iron pan results in golden crunchy bottoms while keeping them moist and fluffy inside.
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Veggie Skillet Biscuits
Directions
- Preheat oven to 450 degrees F. Use a box grater to shred zucchini, broccoli stem, and carrot onto a cutting board. Using a chef's knife, give the shredded vegetables and broccoli florets a quick chop. (You should have 2 cups total.) Transfer vegetables to a medium bowl. Toss in 1/4 cup flour; set aside.
- In a large bowl stir together the remaining flour, the baking powder, baking soda, salt, and black pepper. With a pastry blender or your fingers, cut in the butter until the pieces resemble coarse crumbs. Fold in the vegetable mixture and the cheese. Gently stir in the yogurt until the mixture is moistened. In the bowl gently knead until it comes together as a dough.
- Transfer the dough to a lightly floured surface. Pat the dough to a 11/4-inch thickness. Using a 21/2-inch diameter cookie cutter or glass, cut dough into rounds, flouring cutter between each cut. Repeat with scraps.
- Arrange biscuits in a 12-inch cast-iron skillet. Bake 15 to 18 minutes or until golden. Brush with melted butter. Sprinkle with sea salt. Cool slightly before serving.
Nutrition Facts (Veggie Skillet Biscuits)
- Per serving:
- 281 kcal ,
- 16 g fat
- (10 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 42 mg chol. ,
- 440 mg sodium ,
- 27 g carb. ,
- 1 g fiber ,
- 2 g sugar ,
- 8 g pro.
Recipe Collections
Reviews (5)
lsuth041
652 Days Ago
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!
ALR8935739DW
656 Days Ago
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.
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.
signezollergma
714 Days Ago
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.