Zucchini Cheddar & Chive Biscuits
Course:
Bread (savory)
Ingredients
- 150 grams Courgette (shredded)
- 313 grams Plain Flour
- 2 teaspoons Baking Powder
- 1⁄2 teaspoons Baking Soda
- 3⁄4 teaspoons Garlic Powder (or 2 cloves minced)
- 1⁄4 teaspoons Black Pepper
- 60 grams Cheddar Cheese (freshly grated; or parmesan)
- 113 grams Butter (cold & cubed)
- 2 tablespoons Chives (fresh; or 1.5 tsp dried)
- 240 millilitres Buttermilk (cold)
- Salt (flaky; for topping)
Steps
- Preheat oven to 218°C conventional.
- Line two large baking sheets with parchment paper or silicone baking mats. Make sure you use baking sheets that have a lip! The butter in the biscuits will melt and pool. Set aside.
Drain the zucchini:
- Line a colander or large bowl with a few paper towels or a clean, thin kitchen towel.
- Place the shredded zucchini inside. Add 1/2 teaspoon salt, and gently mix together.
- Top with another paper towel and press down so the towels begin absorbing some liquid. Let sit for 10 minutes.
- Lift everything up using the bottom towel and, over the sink, wring/squeeze out as much liquid as you can. The goal is to remove as much moisture from the zucchini as possible. Give your hands a break if needed, then return to squeezing out more liquid. You will be amazed how much liquid you wring out! You’ll have about 1/2 cup of shredded zucchini to use in the dough. A little more or less is fine.
Make the biscuits:
- Place the flour, remaining 1/2 teaspoon salt, baking powder, baking soda, garlic powder, pepper, and cheese together in a large bowl or in a large food processor. Whisk or pulse until combined.
- Add the cubed butter and cut into the dry ingredients with a pastry cutter or 2 forks, or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. Do not over-mix.
- If you used a food processor, pour the mixture into a large bowl.
- Fold in the chives and zucchini.
- Make a well in the center of the mixture. Pour 240ml buttermilk on top. Fold everything together with a large spoon or spatula until it comes together in one shaggy-looking ball. Avoid overworking the dough as best you can. Add a sprinkle of flour if dough seems too wet.
- Divide the dough into 12 equal portions, each should weigh about 65 grams. Shape into a ball as best you can and arrange 6 biscuits on each prepared baking sheet.
- Brush each evenly with remaining buttermilk. If desired, sprinkle each lightly with flaky sea salt.
- Bake for 20 minutes on the middle shelf (do not move to top) or until the tops are golden brown. For a more accurate test, the biscuits are done when an instant-read thermometer inserted into the center registers 195–200°F (90–93°C).
- Remove from the oven and enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.
Source: https://sallysbakingaddiction.com/zucchini-biscuits/#tasty-recipes-134165