Zucchini Cheddar Biscuits

These are tasty and satisfying when you're suddenly really hungry on a camping trip.

Notes: Shred a little over one cup of zucchini because the zucchini loses some mass when you squeeze out the moisture. Also, this recipe makes about 15 biscuits.

Zucchini Cheddar Biscuits
Adapted from: A Cozy Kitchen

Ingredients

1 cup zucchini, shredded (from a medium sized zucchini)
1 1/2 teaspoons salt, divided
1 cup cheddar cheese, grated
2 1/2 cups flour
1 tablespoon baking powder
1 stick cold butter, cubed
1 cup buttermilk

1. Preheat oven to 450 degrees and line a baking sheet with parchment paper. 

2. Use your hands to squeeze as much moisture as possible out of the shredded zucchini (or cover with a cheese cloth and squeeze). Transfer zucchini to a strainer and add 1/2 teaspoon salt and a dash of flour. Let sit for 10 minutes, then squeeze out any excess water.

3. In a large bowl, sift together the flour, baking powder and remaining salt. Add the cubed butter and use your hands to break/mix the butter into the flour mixture until small, pea-sized clumps form.

4. Add the buttermilk, zucchini and cheddar and mix with a wooden spoon. Use two tablespoons to drop batter onto the baking sheet.

5. Bake for 10-12 minutes until the tops of the biscuits are golden brown.



Biscuits!

This is why we can't have nice things.