Recipe: Zucchini Biscuits

 

It's the beginning of August and, if you're like me, you are searching for ways to use up that prolific zucchini harvest.  I like to try a new recipe or two each year and this one has been added to our "make it again" (and again, and again...) list.

I found this recipe from a youtube video.  Emmy and Paul of Frugal Money Savers tried this recipe from a 1920's cookbook, The Modern Priscilla Cook Book, that had been gifted to Emmy.  It was titled "Squash Biscuits" which leads me to believe it could have been intended that you use winter squash, so I may try that this fall.  In their video, Emmy and Paul used zucchini and gave it rave reviews, so I decided to give it a try.  Sure enough, we love it too!  (You can watch their video here) I've provided additional details in my version of the recipe, using tips of what worked best for me.

I'm sure you can use yellow summer squash as a replacement as it usually is quite interchangeable with zucchini, but I do love seeing the little green flecks in the biscuits.  Speaking of the green flecks, if you have family members who claim they don't like zucchini in their food, I think if you peeled the zucchini before grating, they would never even know it's in there.


One of the things I like about these biscuits is that they use less butter than is traditional for biscuits, yet they remain incredibly moist from the zucchini.  Because of the reduced butter, they are a cross between a roll and a biscuit due to a slight reduction in the flakiness.  You'll notice in my photos that my biscuits did not get very brown.  I did not use dairy butter and I believe that's possibly why.  

I added an optional step of brushing the tops of the uncooked biscuits with melted butter and garlic powder for extra flavor.  Completely unnecessary but delicious!  Another possible addition is that if you're family enjoys cheese biscuits, I believe incorporating a bit of shredded cheddar would be delicious too (add it when you mix in the zucchini).

This recipe is easily cut in half if you prefer a smaller batch.

Prepping the zucchini:
The recipe does require you to cook and cool the zucchini before mixing into the batter.  I found that just cooking it enough to soften it is ideal, so on my stovetop it was 7-10 minutes.  It is imperative that you strain all liquid and allow it to cool to room temp, so it does not melt the butter when blended into the batter.

I started with a 9-inch-long zucchini which gave me 3 1/2 cups of raw zucchini when grated, and when cooked for 7-10 minutes and strained of liquid, provided the 1 1/2 cups of cooked zucchini needed for the recipe.


Zucchini Biscuits
makes 7 three-inch biscuits

2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon sugar
3/4 teaspoon salt (can be reduced to 1/2 teaspoon)
3 1/2 Tablespoons cold butter (dairy or non-dairy), cut into chunks
3 1/2 cups shredded raw zucchini
1/2 cup milk (dairy or non-dairy)

Optional: additional 1 1/2 Tablespoon butter, melted, with a pinch of garlic powder stirred it for brushing the tops of the biscuits prior to baking.

Add shredded zucchini to a dry sauté pan.  Cook over medium-low heat until the zucchini is softened, stirring occasionally, 8-12 minutes.  Strain liquid from the zucchini and cool to room temperature.  Measure out 1 1/2 cups.  If there is any remaining, save for another use.

Preheat oven to 400 degrees Fahrenheit.  Prepare a cookie sheet with a piece of parchment, a non-stick baking mat, or lightly greasing the pan.  Set aside.

In a large bowl, whisk together the dry ingredients.  Cut in the butter until it is pea sized.  Stir in the 1 1/2 cups of cooked, strained, and cooled zucchini and the milk until just incorporated, do not overmix.  Dough will be fairly wet.  

Place dough on a lightly floured counter and pat to approx. 3/4" thickness.  Cut with biscuit cutter and place on prepared cookie sheet.  If you are using the optional melted butter and garlic powder topping, brush it on now.

Bake 10-15 minutes, depending on the size of the biscuits.

Best eaten the day they are made but can be stored in a container at room temperature for up to 2 days.




3 comments

Laurie said...

Gosh, those look good! But I don't have high hopes that they'd be good GF, as not much is in the bread department. I've made some good sweets, but breads, not so much. I sure miss good bread!

Staci said...

Awww...thanks Laurie! I haven't worked much with gf flour so I wouldn't have any idea what to even try but I can imagine you are definitely missing the texture and variety of bread.

Mary, Windy Meadows Farm said...

Thanks for sharing, it's definitely zucchini season. Mine; however, are tangled up with the "uncarvable" pumpkins that are taking over! I guess in October I'll be grateful for free fall decorations. Those just sound so good, warm from the oven topped with butter. I think I'll make some next week! Hope you got a little rain and the weather is bearable...remind me again how cold I was when we couldn't get propane delivered!! Mary