Livin’ on the Wedge
Nov 26, 2019
5 minutes
PHOTOGRAPHY BY WILLIAM DICKEY
RECIPE DEVELOPMENT BY
MELISSA GRAY
FOOD STYLING BY
ELIZABETH STRINGER
STYLING BY
SIDNEY BRAGIEL
ARTICHOKE FRITTATA AND CHEESE BISCUIT WEDGES
Makes 4 servings
A wedge pan may not be what comes to mind to use for one-pan meals, but this genius recipe cooks a full breakfast in less than 30 minutes.
Biscuits:
1 cup all-purpose flour
1 tablespoon chopped fresh chives
1½ teaspoons baking powder
½ teaspoon kosher salt
½ teaspoon onion powder
¼ teaspoon baking soda
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
½ cup shredded sharp white Cheddar
½ cup whole buttermilk
4 tablespoons unsalted butter, melted and divided
Frittata:
4 large eggs
1 tablespoon whole milk
½ teaspoon Dijon mustard
½ cup chopped baby spinach
½ cup
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