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
Ingredients
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1 1/2 cups
cups AP flour
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1/2 cup
whole wheat flour
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1/2 teaspoon
salt
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1 tablespoon
baking powder
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1 teaspoon
paprika
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1 teaspoon
nutmeg
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1 teaspoon
freshly ground black pepper
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5 ounces
zucchini-shredded on the small holes of a box grater (~1/2 cup + 1 T)
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1/2 cup
shredded cheddar cheese
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3/4 cup
plain, lowfat yogurt
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1/2 cup
lowfat milk
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cooking spray
Directions
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Preheat the oven to 425F.
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In a large bowl, mix flours, salt, baking powder, paprika, nutmeg, and pepper.
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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.
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Line a baking sheet with parchment paper and lightly spray it with cooking spray.
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Drop large spoonfuls of batter (~1/4 cup each) onto the baking tray, leaving 1 inch between each.
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Bake until biscuits are golden brown, firm on top and soft inside, approximately 25 minutes.
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