Actually, these biscuits have a similar flavor to the biscuits served at a popular restaurant chain. Iím definitely not a fan of restaurant chains, and Red Lobster is less than thrilling in my mind; Iíll admit, however, that I have enjoyed their biscuits when Iíve been forced to eat there. This homemade version, which can be prepared in a matter of minutes, yields biscuits that are moist and delicious. The bonus is that the zucchini adds a little color and some healthy vitamins and minerals.
My Kentucky-born husband pronounced these biscuits delicious, and says that they taste like authentic Southern biscuits. Coming from him, that is a very high compliment. I purposely didnít to tell him that the biscuits were made of zucchini; he thinks that the green flecks were chives. Weíll just keep that little secret between us!
Cheddar Zucchini Biscuits
1 small zucchini, finely grated (about 3/4 - 1 cup)
2 cups self-rising flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup chives, finely chopped, or green onion tops
1 cup grated cheddar cheese
1 cup buttermilk, (may need up to 1/4 cup more)
Preheat oven to 400į. Mix the zucchini, flour, sugar, salt and chives in a large bowl. Cut in the cheddar cheese until the mixture looks like cornmeal. Stir in the buttermilk until the mixture forms a soft dough. You may need a little more buttermilk depending on how dry your flour is.
Dump the dough on a floured pastry cloth or board; sprinkle with flour to prevent sticking and roll to about 3/4" thick. Cut rounds from the dough, re-rolling scraps until you get 12 biscuits. Place them on a parchment-lined baking sheet. Brush each with a little buttermilk.
Bake 15-20 minutes or until golden brown. Serve immediately with lots of butter.