Three Cheese Zucchini Biscuits
Yield: 12 biscuits
Ingredients
- 2¼ cups flour
- 2½ teaspoons baking powder
- 2 teaspoons granulated sugar
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 6 tablespoons cold butter, cubed
- ½ cup shredded cheddar
- ¼ cup shredded asiago
- ¼ cup shredded Parmesan
- ¾ cup grated zucchini (about ½ large zucchini), excess water removed (see note)
- 1 cup buttermilk (see note)
- 1 tablespoon butter, melted, for brushing
Directions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, sift together the flour, baking powder, sugar, baking soda and salt. Add the cubed butter then use your hands to mix until you have what resembles coarse crumbs.
- Stir in the cheddar, asiago and Parmesan. Stir in the grated zucchini. Add the buttermilk and stir until just combined. Drop small handfuls of dough on the parchment sheet so you have 12 biscuits. It’s okay if they are close together because the biscuits don’t spread a lot during baking. Brush the tops with the melted butter then bake until slightly golden brown, about 10-12 minutes. Remove to a wire cooling rack so the bottoms remain crispy then eat warm or let cool.
Notes
To remove excess water from grated zucchini, wring dry in a cheesecloth or several paper towels.
If you don’t have buttermilk just put a tablespoon of lemon juice or vinegar in a liquid measuring cup then fill with milk until you reach 1 cup. You can use milk with any fat percentage, even skim, which is what I used. Then let sit for 5 minutes before using in the recipe.
If you don’t have buttermilk just put a tablespoon of lemon juice or vinegar in a liquid measuring cup then fill with milk until you reach 1 cup. You can use milk with any fat percentage, even skim, which is what I used. Then let sit for 5 minutes before using in the recipe.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/08/07/three-cheese-zucchini-biscuits/