Subj : BH&G 3495
To   : All
From : Dave Drum
Date : Mon Aug 02 2021 06:06:00

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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