2018-01-13 / Food

Skillet Veggie Drop Biscuits an imaginative delight

By THE YANKEE CHEF
Food Columnist

Skillet Veggie Drop Biscuits

Simple, delicious and imaginative. Create your own colorfully tasty drop biscuits with a crunch top and a moist inside. These Southern-inspired biscuits can also be rolled out and cut in the traditional sense as well. Use half the amount of sour cream and brush the top of each with melted butter before baking if you do.
 
1/2 small summer squash(yellow crookneck)

Your favorite frozen vegetable blend, thawed *

2 cups flour

2 teaspoons baking powder

1/2 cup cold butter or margarine, cut into pats

2/3 cup shredded sharp cheddar cheese

1 1/2 cups sour cream

1 teaspoon salt

1/2 teaspoon black pepper

Nonstick cooking spray

Chop enough of the thawed vegetables to equal about 1 cup; set aside. Grate the summer squash using the largest holes of a hand-held grater; set aside.

Preheat oven to 400-degrees F. In a large bowl, blend flour, baking powder, salt and black pepper well. Add butter and mash it into flour mixture until it resembles small beads. Add sour cream, cheddar cheese and all vegetables, stirring until every is well incorporated. 

Grease a 9-10-inch cast iron skillet, oven safe skillet or use a 9-inch square baking pan with nonstick cooking spray. Dollop half-cup measures of biscuit dough onto prepared skillet, leaving no space between mounds. 

Bake 34-36 minutes, or until the tops are browned and they bounce back when touched in the center. Remove from oven to enjoy hot.

* I used frozen vegetables, but use fresh veggies if desired. Simply make sure that if they are a hard vegetable such as broccoli, squash, carrots.....they are cooked first because they will not cook in the biscuit dough. Vegetables such as summer squash, zucchini, tomatoes and the like need no prior cooking.
 

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