Effortless Cheesy Zucchini Biscuits (Impression)
Easy, cheesy biscuits filled with fresh zucchini. Great for dunking in soup or just eating hot with a swipe of butter.
# Liste des ingrédients:
01 -
A generous 1 ¼ cups of grated zucchini (keep it heaped)
02 -
2 cups plain flour
03 -
1 tablespoon and 1 ½ teaspoons baking powder
04 -
1 teaspoon of salt
05 -
A pinch of black pepper
06 -
½ teaspoon of garlic powder
07 -
Add a sprinkle of red chili flakes if you'd like it spicier (optional)
08 -
¼ cup cold butter diced into small chunks
09 -
1 cup full-fat milk
10 -
One large egg
11 -
1 ½ cups grated cheese (cheddar, Parmesan, mozzarella, or your preferred combo)
12 -
A quarter cup of finely sliced green onions
→ Optional Garlic Butter Topping
13 -
3 tablespoons butter, melted
14 -
1 tablespoon of garlic paste or ½ teaspoon of garlic powder
# Étapes de préparation:
01 -
Grate zucchini (don't remove the skin) using a box grater or cheese grater. After rinsing, set it on paper towels inside a colander. Add salt and let it sit for about 15 minutes. Press down using fresh paper towels to squeeze out extra moisture.
02 -
Get a mixing bowl and stir together flour, baking powder, salt, pepper, garlic powder, and red pepper flakes if you're using them.
03 -
Work the cold butter chunks into the dry ingredients with your fingers or a pastry cutter until the texture's like crumbs.
04 -
Beat the egg into the milk, then pour it into the dry mix along with the cheese, scallions, and zucchini. Stir lightly until barely mixed. Overmixing will mess up the texture!
05 -
Grab a baking sheet lined with parchment. Scoop out the dough using a ¼ cup measure or an ice cream scoop. Leave about 2 inches between each one.
06 -
Bake in a preheated oven at 200°C (400°F) for 20 minutes. Look for the tops to start browning slightly when they're done.
07 -
For some extra flavor, mix melted butter with garlic paste or powder. Brush it on biscuit tops with about 3-5 minutes left in the oven, letting them finish baking afterward.
08 -
These biscuits are best served while they're still warm and fresh out of the oven.
# Informations complémentaires:
01 -
To get airy biscuits, squeeze out as much water as you can from the zucchini.
02 -
You can freeze the unbaked biscuit dough: scoop portions onto a baking sheet, freeze until solid, then move to freezer bags. When baking, thaw for 15 minutes and add about 5 extra minutes of bake time.
03 -
Baked biscuits freeze well too! Cool completely, store in airtight freezer bags, and reheat in the oven when needed.