My friend, Christie, ran across this recipe a couple of years ago and thought I might like to try it out. I did, and I’m glad. These biscuits are a fun change of pace for the usual zucchini fare. Oh, and these biscuits freeze very nicely.
3/4 cup zucchini, shredded (about 1 small zucchini)
1 1/2 teaspoons salt, divided
1 cup grated cheddar or other cheese of your choice (hot pepper is good!)
2 1/2 cups of flour
1 tablespoon baking powder
1 stick butter, super cold and grated
1 cup milk
Preheat oven to 450 degrees.
Shred the zucchini. Using a cheese cloth, add the zucchini to the center and squeeze all of the excess water out. Transfer to a small bowl and add 1/2 teaspoon salt and a dash of flour. Mix and let stand for 10 minutes.
In a large bowl, sift flour, baking powder and salt. Working quickly, add the grated butter and work with your hands until mixture resembles cornmeal.
Add the milk, zucchini and cheddar until moistened. Drop batter, using two tablespoons, on a baking sheet lined.
Bake for 10-12 minutes, or until edges are golden brown.
Makes 15 or so biscuits