Uploaded August 2017 | Updated September 2026, 2 weeks ago
Veggie Skillet Biscuits
(This recipe was created by Chadwick Boyd and is property of the Meredith Corporation) bhg.com/recipe/veggie-skillet-biscuits
(For a #7 Skillet w/10” Lid or 10-12” Camp Oven)
Ingredients:
½ small zucchini (about 3 oz.)
1 small stalk broccoli, stem peeled – florets broken appart (about 3 oz.)
1 small carrot (about 3 oz.)
2 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ cup cold unsalted butter, cut into small pieces
2/3 cup shredded sharp cheddar cheese
1 cup plain whole milk greek yogurt
1 tbsp. unsalted butter, melted
1 tsp. salt
½ tsp. black pepper
flaked sea salt (optional)
Directions:
1. Heat enough coals to bake at 450°F. (24 briquettes on lid, 8 briquettes underneath for a 12" camp oven - 21 on lid and 7 underneath for a #7 skillet w/10" lid or a 10" camp oven) Use a box grater to shred zucchini, broccoli stem and carrot onto a cutting board. Using a knife, give the shredded vegetables and broccoli florets a quick chop. (Should yield about 2 cups) Transfer vegetables into a medium bowl. Toss in ¼ cup of flour, set aside.
2. In a large bowl, stir together the remaining flour, baking powder, baking soda, salt and pepper. Using a pastry blender, or your fingers, cut it the butter pieces until the mixture resembles coarse crumbs. Fold in the vegetable mixture and cheese. Gently stir in the yogurt until the mixture is moistened. Gently knead until it comes together as a dough.
3. Transfer the dough onto a lightly floured surface. Pat the dough to a 1 ¼” thickness. Using a 2 ½” diameter cookie cutter or drinking glass, cut the dough into rounds, flouring cutter between each cut. Repeat with scraps.
4. Arrange biscuits in the skillet or camp oven. Bake at 450°F for 15-18 minutes or until golden brown. Brush with melted butter. Sprinkle with sea salt, if used. Cool just slightly before serving.
5. Enjoy!!!
Veggie Skillet Biscuits
(This recipe was created by Chadwick Boyd and is property of the Meredith Corporation) bhg.com/recipe/veggie-skillet-biscuits
(For a #7 Skillet w/10” Lid or 10-12” Camp Oven)
Ingredients:
½ small zucchini (about 3 oz.)
1 small stalk broccoli, stem peeled – florets broken appart (about 3 oz.)
1 small carrot (about 3 oz.)
2 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ cup cold unsalted butter, cut into small pieces
2/3 cup shredded sharp cheddar cheese
1 cup plain whole milk greek yogurt
1 tbsp. unsalted butter, melted
1 tsp. salt
½ tsp. black pepper
flaked sea salt (optional)
Directions:
1. Heat enough coals to bake at 450°F. (24 briquettes on lid, 8 briquettes underneath for a 12" camp oven - 21 on lid and 7 underneath for a #7 skillet w/10" lid or a 10" camp oven) Use a box grater to shred zucchini, broccoli stem and carrot onto a cutting board. Using a knife, give the shredded vegetables and broccoli florets a quick chop. (Should yield about 2 cups) Transfer vegetables into a medium bowl. Toss in ¼ cup of flour, set aside.
2. In a large bowl, stir together the remaining flour, baking powder, baking soda, salt and pepper. Using a pastry blender, or your fingers, cut it the butter pieces until the mixture resembles coarse crumbs. Fold in the vegetable mixture and cheese. Gently stir in the yogurt until the mixture is moistened. Gently knead until it comes together as a dough.
3. Transfer the dough onto a lightly floured surface. Pat the dough to a 1 ¼” thickness. Using a 2 ½” diameter cookie cutter or drinking glass, cut the dough into rounds, flouring cutter between each cut. Repeat with scraps.
4. Arrange biscuits in the skillet or camp oven. Bake at 450°F for 15-18 minutes or until golden brown. Brush with melted butter. Sprinkle with sea salt, if used. Cool just slightly before serving.
5. Enjoy!!!
