Veggie Surprise: Irresistible Zucchini Biscuits

Introduction

Have you ever wondered how to transform an abundance of garden zucchini into a crowd-pleasing comfort food? Enter Zucchini Drop Biscuits – a savory, cheesy twist on traditional biscuits that will make you rethink your relationship with this versatile vegetable. As we explore this innovative recipe, discover how these fluffy, flavorful biscuits can turn a simple side dish into the star of your meal.

Ingredients

• 1 ½ cups shredded zucchini
• Two ¼ cups flour
• Two tablespoons of baking powder
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• One teaspoon of garlic powder
• Red pepper flakes to taste
• ⅓ cup cold butter, cubed
• 1 cup milk
• One egg
• 1 ½ cups shredded cheddar cheese
• 1/3 cup diced green onion

How to Make Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Begin by preparing the zucchini. Shred it and place it in a mesh colander lined with a clean dish towel or paper towels. Sprinkle generously with salt to draw out excess moisture. Let it sit for 15 minutes, then squeeze out as much liquid as possible. This step ensures your biscuits aren’t soggy.
3. While the zucchini drains, combine the dry ingredients in a large mixing bowl. Sift the flour, baking powder, salt, black pepper, garlic powder, and red pepper flakes.
4. Add the cold, cubed butter to the dry ingredients. Work the butter into the flour mixture using a fork or pastry cutter until it resembles coarse crumbs. This technique creates pockets of butter that will make your biscuits flaky and tender.
5. In a separate bowl, whisk together the milk and egg.
6. Add the milk-egg mixture, shredded cheddar cheese, diced green onions, and drained zucchini to the flour-butter mixture. Gently fold everything together until just combined. Be careful not to overmix, as this can lead to tough biscuits.
7. Drop the dough onto the prepared baking sheet using a large spoon or ice cream scoop, spacing the biscuits about 2 inches apart. You should have enough dough for 12 biscuits.
8. Bake for 24-26 minutes until the tops are golden brown, and a toothpick inserted into the center comes clean.
9. Allow the biscuits to cool on the baking sheet for a few minutes before serving. They’re best enjoyed warm!

Helpful Tips

• For the flakiest biscuits, make sure your butter is very cold. You can even freeze it for 15 minutes before using it.
• Be sure to complete the zucchini draining step. Excess moisture can make your biscuits dense and soggy.
• Try using sharp cheddar or a mixture of cheeses like Parmesan and Gruyère for a more intense cheese flavor.
• If you like a bit of heat, be generous with the red pepper flakes or add a diced jalapeño.
• Use an ice cream scoop to portion the dough for perfectly shaped biscuits.

Substitutions/Variations

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend. Add 1/4 teaspoon of xanthan gum if your blend still needs to include it.
• Dairy-Free Version: Use plant-based milk and vegan cheese. Replace butter with cold coconut oil.
• Herb Lovers: Add 1-2 tablespoons of fresh chopped herbs like basil, thyme, or rosemary for an aromatic twist.
• Protein Boost: Mix in 1/2 cup of crumbled bacon or diced ham for a heartier biscuit.
• Sweet Version: Omit the garlic, pepper, and cheese. Instead, add 1/4 cup of sugar to the dry ingredients and fold in 1 cup of blueberries with the zucchini.

Frequently Asked Questions

Q: Can I make these biscuits ahead of time? A: Yes! You can prepare the dough, shape the biscuits, and freeze them unbaked. When ready to eat, bake them straight from the freezer, adding a few extra minutes to the baking time.

Q: How do I store leftover biscuits? A: Cooled biscuits can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Q: Can I use yellow squash instead of zucchini? A: Absolutely! Yellow squash can be substituted 1:1 for zucchini in this recipe.

Q: My biscuits turned out dense. What went wrong? A: Dense biscuits are often the result of overmixing or not draining the zucchini well enough. Mix until combined, and squeeze out as much liquid from the zucchini as possible.

Q: Can I make these biscuits without cheese? A: While the cheese adds flavor and moisture, you can omit it. To compensate for the lost flavor, add an extra tablespoon of butter, herbs, or spices.

Storage Instructions

These Zucchini Drop Biscuits are best enjoyed fresh but stored well, too. Here’s how to keep them at their best:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in a sealed container for up to 5 days. Reheat in a 350°F oven for 5-10 minutes before serving.
• Freezer: Wrap individual biscuits tightly in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

Conclusion

As we circle back to our initial question about transforming garden zucchini into a crowd-pleasing comfort food, it’s clear that Zucchini Drop Biscuits are the answer we’ve been seeking. These savory, cheesy biscuits prove that with a bit of creativity, a humble vegetable can become the star of your table. Whether you’re dealing with a bumper crop of zucchini or looking for a new twist on a classic side dish, these biscuits offer a delicious solution. They combine the wholesome goodness of vegetables with the irresistible appeal of freshly baked bread, creating a versatile accompaniment that complements any meal. So the next time your garden overflows with zucchini, remember: a batch of these biscuits is just 40 minutes away from transforming your dinner table.