Veggie Skillet Biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
0.5 cup Butter, unsalted1.0 tbsp Butter, unsalted1.0 stalk Broccoli, fresh1.0 small (5-1/2" long) Carrots, raw1.5 cup, sliced Zucchini2.0 tsp Baking Powder0.5 tsp Baking Soda0.66 cup Kraft 2% Shredded Cheddar Cheese2.0 tbsp *Flax Seed Meal (ground flax)2.25 cup sprouted flour1.0 cup Cabot whole milk plain Greek yogurt1.0 serving Ancient Nutrition bone broth protein powder (pure)
Preheat oven to 450. Use a box grater to shred zucchini, broccoli stem, & carrot into cutting board. Using a chef's knife, give the shredded vegetables & broccoli florets a quick chop or you can process all in a food processor. You should have 2 cups total veggies. Transfer veggies to a medium bowl. Toss in 1/4 cup flour & set aside.
In a large bowl, stir together the remaining flour, baking powder, baking soda, 1 tsp. salt & 1/2 tsp. black pepper. With a pastry blender, cut in the butter until the pieces resemble course crumbs. Fold in the veggie mixture & the cheese. Gently stir in the yogurt until mixture is moistened. In the bowl, gently knead until it comes together as a dough.
Transfer the dough to a lightly floured surface. Pat or roll the dough to 1-1/4 inch thickness. Using 2-1/2 inch diameter cutter, cut into rounds, flouring cutter between each round. Repeat with scraps.
Arrange biscuits in a 12-inch cast iron skillet. Bake 15 to 18 minutes or until golden. Brush with additional 1 Tbsp butter, melted. Sprinkle with sea salt (optional). Cool slightly before serving. May be frozen in airtight container & reheated in microwave for 45 seconds.
Serving Size: Makes approximately 15 biscuits
Number of Servings: 21.0
Recipe submitted by SparkPeople user T23639.
Number of Servings: 21.0
Recipe submitted by SparkPeople user T23639.
Nutritional Info Amount Per Serving
- Calories: 124.2
- Total Fat: 7.2 g
- Cholesterol: 19.4 mg
- Sodium: 122.3 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.4 g
- Protein: 4.8 g
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