• 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

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