Veggie Skillet Biscuits

0.5 cup Butter, unsalted
1.0 tbsp Butter, unsalted
1.0 stalk Broccoli, fresh
1.0 small (5-1/2" long) Carrots, raw
1.5 cup, sliced Zucchini
2.0 tsp Baking Powder
0.5 tsp Baking Soda
0.66 cup Kraft 2% Shredded Cheddar Cheese
2.0 tbsp *Flax Seed Meal (ground flax)
2.25 cup sprouted flour
1.0 cup Cabot whole milk plain Greek yogurt
1.0 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.