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  • Southern Cast Iron

    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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