Thursday, August 18, 2011

zucchini cheddar biscuits!

do yourself a favor....and make these today.  I came across the recipe through, which led me to, which led me to  They looked yummy and I was in an odd mood to bake, and had 2 zucchinis to do something with.  So if you like Red Lobster's biscuits, and who doesn' if you are a true blooded American, make these today :)

first you'll need to shred/grate up about 1 cup of zucchini, which is basically one larger sized zucchini.
Zucchini is a glorious food, it can be sauteed, fried, grilled, baked, mashed, shredded, stripped, sliced...ANYTHING!
anyways...back to this....

after you shred the zucchini place it into a cheesecloth and squeeze the juices out of it.  There is a lot of juice in those babies!  Place them aside and sprinkle 1/2 tsp of salt and a dash of flour over them.  Make sure they are dry or the world will indeed end.
Next you'll want to realize that your infant son smells ripe and change his diaper.  It's nasty so you'll need to wash your hands too.  Then get totally pre-occupied in following this recipe and watching your baby, and waking up your toddler because if she sleeps too long she'll never go to bed tonight, and take no more pictures of the mixing process like you had planned on doing because WAHLAH!  They are done!

easiest recipe EVER right?!
 ok but no really the whole recipe is taken from this site...
I made some slight changes shown below...

Makes 15 biscuits

1 cup zucchini, shredded (about 1 large zucchini)
2 teaspoons salt, divided
1 cup grated cheddar
2 1/2 cups of flour
1 tablespoon baking powder
1 stick butter, warm and cubed
1 cup milk
Preheat oven to 450 degrees F (230 degrees C).

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 cubed butter and break up with your hands until they’re the size of small peas.
Add the milk, zucchini and cheddar until moistened. Drop batter, using two tablespoons, on a baking sheet lined with parchment.
Bake for 10-12 minutes, or until edges are golden brown. Serve warm with pat of butter.

I made 2 pans worth at one time and i think it took closer to 20 mins for mine to bake just watch 'em!


mrsjoeroberson said...

This is the best blog post ever (except for the one about me of course) LOL

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