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Author Notes: I make these yummy, warm, and moist biscuits as a side to any meal. I like to experiment with various cheeses here and have tried parmesan, havarti, and gouda. The biscuits are great to use as sandwich bread too (try ham, apples, watercress, and a tangy spread). —Mariya
Serves 11 biscuits
- 1 1/2 cups cups AP flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon paprika
- 1 teaspoon nutmeg
- 1 teaspoon freshly ground black pepper
- 5 ounces zucchini-shredded on the small holes of a box grater (~1/2 cup + 1 T)
- 1/2 cup shredded cheddar cheese
- 3/4 cup plain, lowfat yogurt
- 1/2 cup lowfat milk
- cooking spray
- Preheat the oven to 425F.
- In a large bowl, mix flours, salt, baking powder, paprika, nutmeg, and pepper.
- Squeeze as much liquid as you can from the zucchini and add it, along with the cheese, yogurt, and milk to the flour mixture; stir very well.
- Line a baking sheet with parchment paper and lightly spray it with cooking spray.
- Drop large spoonfuls of batter (~1/4 cup each) onto the baking tray, leaving 1 inch between each.
- Bake until biscuits are golden brown, firm on top and soft inside, approximately 25 minutes.
- This recipe was entered in the contest for Your Best Summer Squash Recipe
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