Recipes and Cooking Veggie Skillet Biscuits 4.4 (19) 6 Reviews Baking biscuits in a cast iron pan results in golden crunchy bottoms while keeping them moist and fluffy inside. By Chadwick Boyd Chadwick Boyd Chadwick Boyd is a food media entrepreneur. He started his first food business at the age of 7, selling hand crafted brownies and fresh lemonade. Today, Boyd's company, Chadwick Boyd Lifestyle, is a multi-media enterprise that collaborates with magazines, television networks, publishing houses, and consumer brands.Chadwick contributes to Better Homes & Gardens, The Kitchn, Food52, Serious Eats and more. He regularly writes for the Atlanta Journal-Constitution. He has been featured in Southern Living, MyRecipes, Rachael Ray Every Day, Real Simple and many more publications. Chadwick has written and collaborated on 15 food and lifestyle books with many familiar household names, including his recipe collection, "Entertaining with Vegetables" with a foreword written by Nathalie Dupree. He is a James Beard Foundation journalism judge and travels internationally with Chef Carla Hall teaching home cooks how to make biscuits with their "Biscuit Time" class. Chadwick sits on the Board of the International Association of Culinary Professionals and Heritage Radio Network. Learn about BHG's Editorial Process Updated on September 12, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 25 mins Total Time: 40 mins Servings: 9 Jump to Nutrition Facts Blaine Moats Ingredients ½ small zucchini (3 oz.) 1 small stalk broccoli (about 3 oz.), stem trimmed and peeled, florets broken apart 1 small carrot (3 oz.) 2 ¼ cup all-purpose flour 2 teaspoon baking powder 1 teaspoon salt ½ teaspoon baking soda ½ teaspoon black pepper ½ cup cold unsalted butter, cut into small pieces ⅔ cup shredded extra-sharp cheddar 1 cup plain whole milk Greek yogurt 1 tablespoon unsalted butter, melted Flaked sea salt Directions Preheat oven to 450°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, salt, baking soda, 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 1 1/4-inch thickness. Using a 2 1/2-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. Rate it Print Nutrition Facts (per serving) 281 Calories 16g Fat 27g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 281 % Daily Value * Total Fat 16g 21% Saturated Fat 10g 50% Cholesterol 42mg 14% Sodium 440mg 19% Total Carbohydrate 27g 10% Total Sugars 2g Protein 8g Vitamin C 10.4mg 52% Calcium 163mg 13% Iron 1.7mg 9% Potassium 114mg 2% Fatty acids, total trans 1g Folate, total 69mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.