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Southern Zucchini Biscuit Recipe


Hot from the oven and slathered with butter, these fabulous biscuits will be a hit for any meal. Since they are quick and easy, I canít think of one good excuse to put off making them for dinner tonight. Chives are one of the things that grow quite well in my garden, so Iím always glad to have a good recipe to use them in. I love the mild flavor of chives, but itís okay if you donít have fresh ones, you can use the freeze-dried ones or substitute finely chopped green onion tops in this recipe.

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


12 Biscuits
ĒĒ
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.


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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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