Rating: 4.5 stars
19 Ratings
  • 5 star values: 15
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

Baking biscuits in a cast iron pan results in golden crunchy bottoms while keeping them moist and fluffy inside.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

total:
40 mins
hands-on:
25 mins
Servings:
9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

281 calories; fat 16g; cholesterol 42mg; saturated fat 10g; carbohydrates 27g; mono fat 4g; poly fat 1g; trans fatty acid 1g; insoluble fiber 1g; sugars 2g; protein 8g; vitamin a 1317.9IU; vitamin c 10.4mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2mg; vitamin b6 0.1mg; folate 69mcg; vitamin b12 0.1mcg; sodium 440mg; potassium 114mg; calcium 163mg; iron 1.7mg.
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