I’m making this to go with the soup I’m making from the last of our slow cooked turkey breast. I cooked beans in the cooker, saved the bean liquid, and then used it and the turkey bones and some other scraps of vegetables that I save in the freezer to make broth also in the cooker. Then you just drain out the bones and scraps and add in your beans, turkey, and other vegetables – simple and frugal!
To go with it, I’m trying this recipe, which sounds like any biscuit dough, but allows me to avoid the part I dislike, forming or cutting biscuits:
Skillet Biscuit Bread
3 cups unbleached all-purpose flour
1/2 cup oats
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 tablespoons butter
1/2 c. greek yogurt (mixed with 1 cup water) or 1 1/2 cups milk
Preheat oven and greased skillet to 400’F
Pulse dry ingredients together in food processor until oatmeal is incorporated into flour.
Add butter and pulse a few times until crumbly.
Gradually add liquid and pulse until a dough ball forms.
Flour a board, turn the dough out and knead a few times.
Take the skillet out of the oven, plop the dough in it, and flatten it so it meets the edges.
Bake for 30 minutes or until the bread is brown on top and risen. Turn the bread out onto a cooling rack, cool slightly, cut into wedges and serve!