Veggie Biscuit Recipe
A fresh biscuit topped with seasonal vegetables and cheese.
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Ingredients
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Biscuit Base
Vegetable Topping
Cheese Topping
Method
Biscuit Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- 3
Cut in Butter
Add the unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4
Add Milk
Pour in the milk and stir gently until just combined. Do not overmix.
- 5
Shape Biscuits
Turn the dough out onto a lightly floured surface and knead gently 2-3 times. Pat into a 1-inch thick round and cut out biscuits using a biscuit cutter or a glass.
- 6
Bake
Place the biscuits on a baking sheet lined with parchment paper and bake for about 12-15 minutes, or until golden brown.
Vegetable Preparation
- 7
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- 8
Cook Vegetables
Add the diced zucchini, bell pepper, and cherry tomatoes. Season with salt and black pepper. Sauté for about 5-7 minutes until the vegetables are tender.
- 9
Add Fresh Basil
Stir in the chopped fresh basil and remove from heat.
Assembly
- 10
Top Biscuits
Once the biscuits are baked, remove them from the oven. Top each biscuit with the sautéed vegetables.
- 11
Add Cheese
Sprinkle shredded mozzarella cheese over the vegetable-topped biscuits.
- 12
Final Bake
Return the biscuits to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
