BH&G 3495
From
Dave Drum@1:3634/12 to
All on Mon Aug 2 06:10:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Veggie Skillet Biscuits
Categories: Breads, Squash, Vegetables, Dairy, Cheese
Yield: 9 Servings
1/2 sm Zucchini
1 sm Stalk broccoli; stem trimmed
- peeled, florets broken
- apart
1 sm Carrot
2 1/4 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1 ts Salt
1/2 ts Black pepper
1/2 c Cold unsalted butter; in
- small pieces
2/3 c Shredded extra-sharp
- cheddar
1 c Plain whole milk Greek
- yogurt
1 tb Unsalted butter; melted
Flaked sea salt
Set oven @ 450ºF/232ºC.
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 1 1/4" thickness. Using a 2 1/2" diameter
cookie cutter or glass, cut dough into rounds, flouring
cutter between each cut. Repeat with scraps.
Arrange biscuits in a 12" cast-iron skillet. Bake 15 to
18 minutes or until golden. Brush with melted butter.
Sprinkle with sea salt. Cool slightly before serving.
Makes: 9 servings
Better Homes & Gardens | April 2017
MM Format by Dave Drum - 22 April 2017
Uncle Dirty Dave's Archives
MMMMM
... "Life has no limitations, except the ones you make." -- Les Brown
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