By Jeannette Ordas of Everybody likes Sandwiches
I made these biscuits in the heat of summer when my Community Supported Agriculture share was in full effect and I had zucchini blowing out the wazoo. While these biscuits were delicious, I knew that they'd be better come soup and stew season. And hello, it's totally soup and stew season!
The skies are dark and the air is cold, so what goes better with a warm bowl than a flaky biscuit? Not much. The really wonderful thing about biscuits is that they are easy to make, so you can get your dinner going and then tackle these while the soup simmers. These are made with half whole wheat flour so you can add a big ol' checkmark in the "nearly wholesome" column of your healthy eating list. What you don't have a list? Me neither (must get on that).
I baked these for about 12 minutes but felt that they could have gone a bit longer in the oven to get a nice golden top. Keep an eye on them as oven temperatures differ from oven to oven. Want to make these biscuits vegan? Have no fear, it's really simple to do. Sub in one cup of your favorite non-dairy milk for the milk & yogurt and use some vegan cheeze. Easy non-cheesy!
Zucchini Cheddar Drop Biscuits
(adapted from A Cozy Kitchen)
3/4 cup shredded zucchini
1 1/2 teaspoons salt, divided
1 1/2 cups of whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup cold butter, cut into cubes
1/2 - 3/4 cup grated cheddar
1/2 cup low fat yogurt
1/2 cup milk
Preheat oven to 450F.
Place shredded zucchini and sprinkle with 1/2 a teaspoon of salt in a fine-mesh wire strainer or in the middle of some cheesecloth. Let sit for 10 minutes and then press or squeeze out all the excess water.
In a large bowl, whisk together the flours, baking soda and salt. Add the cubed butter and use your hands to break up the butter into the flour until it resembles large oats.
Pour in the yogurt and the cheddar and stir lightly until combined with a wooden spoon. Drop batter onto a baking sheet lined with parchment or silpat.
Bake for about 15 minutes or until the edges and tops are golden. Serve warm. Makes 12-15 biscuits.
I made these biscuits in the heat of summer when my Community Supported Agriculture share was in full effect and I had zucchini blowing out the wazoo. While these biscuits were delicious, I knew that they'd be better come soup and stew season. And hello, it's totally soup and stew season!
The skies are dark and the air is cold, so what goes better with a warm bowl than a flaky biscuit? Not much. The really wonderful thing about biscuits is that they are easy to make, so you can get your dinner going and then tackle these while the soup simmers. These are made with half whole wheat flour so you can add a big ol' checkmark in the "nearly wholesome" column of your healthy eating list. What you don't have a list? Me neither (must get on that).
I baked these for about 12 minutes but felt that they could have gone a bit longer in the oven to get a nice golden top. Keep an eye on them as oven temperatures differ from oven to oven. Want to make these biscuits vegan? Have no fear, it's really simple to do. Sub in one cup of your favorite non-dairy milk for the milk & yogurt and use some vegan cheeze. Easy non-cheesy!
Zucchini Cheddar Drop Biscuits
(adapted from A Cozy Kitchen)
3/4 cup shredded zucchini
1 1/2 teaspoons salt, divided
1 1/2 cups of whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup cold butter, cut into cubes
1/2 - 3/4 cup grated cheddar
1/2 cup low fat yogurt
1/2 cup milk
Preheat oven to 450F.
Place shredded zucchini and sprinkle with 1/2 a teaspoon of salt in a fine-mesh wire strainer or in the middle of some cheesecloth. Let sit for 10 minutes and then press or squeeze out all the excess water.
In a large bowl, whisk together the flours, baking soda and salt. Add the cubed butter and use your hands to break up the butter into the flour until it resembles large oats.
Pour in the yogurt and the cheddar and stir lightly until combined with a wooden spoon. Drop batter onto a baking sheet lined with parchment or silpat.
Bake for about 15 minutes or until the edges and tops are golden. Serve warm. Makes 12-15 biscuits.
