Veggie Skillet Biscuits

I will give the original recipe but I will change these up a bit next time I make them.  I made these biscuits with a home made vegetable soup and they were great.  These are a great accompaniment to any soup!

1/2 small zucchini
1 small stalk broccoli, stem trimmed and peeled, florets broken apart
1 small carrot
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup cold unsalted butter, cut into small pieces
2/3 cup shredded extra-sharp cheddar cheese
1 cup plain whole milk Greek yogurt
1 tablespoon unsalted butter, melted
flaked sea salt

I love broccoli cooked and raw but my husband doesn't.  I will make these again and I will omit the broccoli and use yellow squash and red bell pepper. 

Preheat oven to 450 degrees.  Use a box grater to shred zucchini, broccoli stem and carrot onto a cutting board.  Using a chef's knife, give the shredded vegetables and broccoli florets a quick chop.  You should have about 2 cups total.  Toss vegetables in 1/4 cup of flour set aside.

In a large bowl stir together the remaining flour, the baking powder and baking soda, 1 tsp.  salt and 1/2 tsp. black pepper. With a pastry blender, cut in the butter until pieces resemble crumbs.  Fold in the vegetable mixture and the cheese.  Gently stir in the yogurt until the mixture is moistened.  In the bowl gently knead until it comes together as a dough.

Transfer the dough to a lightly floured surface.  Pat the dough to a 1 1/4 in. thickness.  Using a 2 1/2 inch diameter cookie cutter, cut dough into rounds.  Repeat with scraps. Arrange biscuits in a 12-inch cast iron skillet.  Bake 15-18 minutes or until golden.  Brush with melted butter and sprinkle with sea salt.