Garden Vegetable Biscuits
Miz Helen's Kitchen
Ingredients
2-1/4 cups all-purose flour
1-1/2 teasoon salt
2 teaspoons pepper
1/8 teaspoon cayenne pepper
1 teaspoon thyme
1 small zucchini, chopped
2 small carrots, chopped
1 small onion, chopped
1 cup divided unsalted butter, cold, chopped in small pieces
3/4 cup cheddar cheese,shredded
1 cup Greek Yogurt
Directions
In a mixing bowl, sift together the flour, salt, pepper, cayenne pepper, and thyme, stir well then set aside.
In a food processor chop the zucchini, carrots, and onion, place in a mixing bowl.
Mix 1/4 cup of the flour mixture with the chopped vegetables and set aside for 10 minutes.
Cut 1/2 cup of the butter into very small pieces.
Add the butter to the flour mixture and mix together until the butter is worked in with the flour. It will look like little peas in the flour..
Add the remaining flour and butter mixture to the vegetables and mix well.
Add the cheese to the mixture and mix well.
Add the Greek Yogurt and begin to bring together. The more you mix it the tougher the biscuit, so just bring it together, remember this is a rustic biscuit.
Place the biscuit dough on a dough board or dough sheet and pat it out into a 4 to 6 inch diameter. Use a 2-1/2 inch cookie cutter to cut the biscuits.
Place 1/2 cup of the butter into a 12 inch iron skillet. Melt the butter and pour the melted butter into a small bowl.
The skillet will have butter from the melting, place the cut biscuts into the buttered skillet.
Brush the tops of the biscuits with the melted butter in the bowl.
Bake at 450 degrees for 18 to 20 minutes until golden on top.
Remove from oven to a cooling rack and serve hot.