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
1 1/2 cups
cups AP flour
whole wheat flour
freshly ground black pepper
zucchini-shredded on the small holes of a box grater (~1/2 cup + 1 T)
shredded cheddar cheese
plain, lowfat yogurt
In This Recipe
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.