Creamy, comforting, and delicious, this skillet dish is loaded with veggies. Creamy Skillet Veggie Bake with Homemade Drop Biscuits is an easy dish to make, and those biscuits! You’ll love it.
When my mom came to visit recently, I was really excited that she brought me my dad’s booklet of recipes for many of his delectable baked goods. He used to make these sweets for all the special occasions in our family, and boy do I miss him and those goodies.
The only problem with my dad’s recipes: they make HUGE quantities. My dad worked in a bakery, so the recipes are based on quantities a bakery would make. I’ll have to break out my calculator and do some serious testing when I try to make some of these sweets!
There were a few random recipes, handwritten on cards, tucked into his little baking booklet. I decided to try one titled, “Vegetable Bake.” Neither my mom nor I remember this recipe that was in my mom’s handwriting, but I changed some things up and gave it a go.
It turned out to be a no-go. More like a total yuck. A few weeks later, I came across that recipe again, and decided to use it as an inspiration for my Creamy Skillet Veggie Bake with Homemade Drop Biscuits. I really wanted to add biscuits to this dish since I had been craving them.
I added fresh thyme to the biscuit mixture, which was a nice complement to all the vegetables in this dish. If you don’t like the veggies I included in this recipe, add your favorites to the mix. There was really no rhyme or reason for what I chose. I mostly wanted to use what I had on hand.
Creamy Skillet Veggie Bake with Homemade Drop Biscuits is total comfort food. It will make you feel cozy, and bring a delicious warmth to your table.
For more of my skillet recipes, try one of the following:
Creamy Skillet Swiss Chard and Chickpeas with Crunchy Breadcrumbs
Creamy Lemon Chicken with Broccoli
This makes a filling vegetarian meal on a cold day -- it's so comforting!
- 2 cups green beans, ends trimmed, and cut into thirds
- 2 cups kale leaves, removed from stem and cut into bite-sized pieces
- 1 cup zucchini, cut into rounds, then quartered
- 1 cup red bell pepper, seeds and membrane removed, diced
- 3 garlic cloves, minced
- 1/4 cup butter
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups milk
- 1/2 teaspoon hot sauce
- 1/4 cup grated Parmesan
- 1 cup flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-1/4 teaspoons fresh thyme leaves
- 1 tablespoon cold butter, cut into cubes
- 5 ounces milk
- Preheat the oven to 350 degrees F.
- Combine all the vegetables and the garlic into a large bowl and toss to combine.
- Add the butter to an ovenproof skillet over medium heat. When melted, add the flour and whisk to combine, stirring constantly. Add the salt and black pepper.
- After a minute or so, add the milk, a little at a time, stirring constantly until smooth. Add the hot sauce and stir to combine.
- Remove the skillet from the heat. Add the Parmesan and stir to combine.
- Add the vegetables into the skillet and stir so all are coated with the sauce.
- Add the flour to a medium-sized bowl along with the baking powder, salt, and thyme. Whisk to combine. Add the butter to the dry mixture, and use a pastry cutter or two forks, to mix it in.
- A little at a time, add the milk to the mixture and stir until combined. The dough should be a wet and very soft.
- Spoon the dough mixture over the vegetables in the skillet into 6 even rounds, all around the top, to form the biscuits.
- Bake for 30-35 minutes, or until the mixture is bubbly and the biscuits are golden.
- Remove from the oven and serve warm.