Okay, okay, I get it…like my husband says, “Don’t ruin a good thing.”
But I’m TELLING you, these biscuits are sooo delicious that you won’t even realize zucchini is in them once you take the first bite.
And besides the fact that they have cheese, butter and garlic in them, they’re super quick and easy to make! I whipped these babies up in a matter of minutes and they were on the table faster than our entree (minus the one I had to taste test, of course).
- 1/2 cup shredded peeled zucchini
- 1/2 tsp kosher salt
- 1 TBSP garlic powder
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 8 tbsp unsalted butter, cut into 1/2 inch cubes
- 1 cup shredded cheddar
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 3/4 cup buttermilk
1. Preheat oven to 450F.
2. Mix together shredded zucchini and salt and set aside.
3. Pulse the flour, baking powder, garlic powder and baking soda in the bowl of a food processor. Add the butter and process until the mixture resembles coarse cornmeal and there are no large lumps of butter left, about 6 1-second pulses. Add the cheddar and herbs and pulse once or twice to combine.
4. Add the buttermilk and pulse a few times, until the dough gathers into clumps. Scrape the biscuit dough into a large bowl.
5. Wrap the zucchini in a cloth or paper towel and squeeze it to remove all the water. Once you have squeezed out all the water you can, add it to the dough, mix it in, and form the dough into a rough ball.
6. Divide the dough into 12 portions and lightly shape them into balls. Place the biscuits on cookie sheets, 6 biscuits per sheet. Bake for 10 minutes.