Veggie Skillet Biscuits

These buttery, cheese filled, salt topped biscuits are actually “good” for you because they have a teeny tiny of zucchini, broccoli, and carrot in them. So in truth, it’s like you’re eating a minuscule serving of your daily vegetables. That’s my way of justifying their fabulousness.

When Paul and I first started dating there were certain foods he simply would not try, namely vegetables. I think he may have been slightly intimidated by them. He considered butter soaked corn and peas to be the perfect veggie side dish to his teriyaki chicken. He learned this from Nana, his mother, who cooks with sticks and sticks of butter. Not that there’s anything wrong with corn and peas and LOTS of butter, but the nutritional values of these aren’t the highest. Delicious, yes. Nutritious, no.

So when I started to cook for Paul, his mind was blown that vegetables can be both delicious AND nutritious. He was surprised that he actually liked salads and grilled or roasted veggies. But despite all of my efforts, there are certain vegetables he still hates. I can usually hide them in what I’m making, but he won’t voluntarily eat them.

Here is his list of non-negotiables… broccoli (aka “trees”), cauliflower (aka “brains”), asparagus (aka “sticks”), mushrooms, and olives. I love all of these, but nope! Not Paul. So at times I can disguise or hide them, or he’ll pick around them. He cracks me up because I’m basically a rabbit and love most every vegetable I stumble across. Poor Paul.

Anyway, long story short, these biscuits are delicious and even Paul liked them. They are perfect as a side to tomato soup, or a savory treat with breakfast, or just a lovely snack. Give them a go!

Veggie Skillet Biscuits (recipe care of bhg.com)

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 cups all-purpose flour, 2 teaspoons 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. 

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