I picked up a few zucchini at ALDI (which is my favorite store, by the way) and set out to try some new recipes I’d been seeing on Pinterest lately. One of the first up was these zucchini cheese biscuits! I’m pretty sure everyone loves cheese biscuits, right?? 😉 I wasn’t sure how adding zucchini to a biscuit would turn out since zucchini have so much moisture, but I was intrigued enough to give it a try. They turned out a-mazing! I ate 3 in one night! Definitely not good for my waistline, but whatevs haha. You really don’t taste the zucchini, but when do you really taste zucchini?? Let’s just be honest. Zucchini is mostly water and therefore doesn’t have much flavor by itself, but that’s what makes zucchini so versatile. It’s perfect mixed in chocolate cake or cheese biscuits or stuffed like pizza! I’ve yet to find a way I don’t enjoy zucchini =). Jordan and I both loved these biscuits and they’ll definitely be making an appearance in my kitchen again sometime soon. If you love cheese or biscuits or zucchini you should definitely give this recipe a try. With only 5 ingredients, they’re definitely easy enough for a weeknight but delicious enough for a dinner party! Enjoy!
Zucchini Cheese Biscuits
2 cups self-rising White Lily flour*
1 cup shredded cheddar cheese, mild or sharp
2/3 cup buttermilk
1/4 cup butter, melted
3/4 cup shredded zucchini
1. Heat oven to 450 degrees. Spray baking sheet with nonstick spray or line with parchment paper.
2. Combine flour and cheese in bowl. Add milk, melted butter and zucchini to flour mixture and stir just until evenly moistened.
3. Drop by heaping tablespoonfuls (I used a 3 tbsp scoop) on prepared baking sheet. Bake 11-13 minutes or until golden brown. Makes about 12.
Note: If you don’t have self-rising flour, you can use 2 cups all-purpose flour, 1 tablespoon baking powder, and 3/4 tsp salt.
*adapted from Crisco
