I’ve been hearing that summer is over. It seems as though everyone is talking about boots and a chill in the air. Well…it’s been reaching to almost 100 here in Paso this week and the Farmer’s Market is overflowing with various colors and sizes of zucchini. It’s still summer and I’m not giving up on it just yet!
I’ve been in love with the Magda variety of zucchini – they are so pretty and not mushy at all, and they don’t have too many seeds. That’s what I used for this recipe, which I absolutely loved. I made a few swaps to the original: I used buttermilk instead of regular milk, because I just can’t resist a buttermilk biscuit. I also used half barely flour and half all-purpose flour – of course, using 100% all purpose would be just fine.
Zucchini Cheddar Buttermilk Biscuits
adapted from A Cozy Kitchen
3/4 cup zucchini, shredded (about 1 small zucchini)
1 cup grated cheddar
1 1/4 cup all-purpose flour
1 1/4 cup barley flour
1 tablespoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, cold
1 cup buttermilk
Preheat oven to 450 degrees F. Grate the zucchini, spread out on on cutting board and sprinkle with salt. Let sit while you prepare the rest of the recipe.
Add flours, baking powder, and salt to a food processor and pulse to mix. Add butter cubes and pulse a few times until the mixture resembles coarse meal.
Squeeze the zucchini to get any excess water out. In a bowl, combine zucchini, cheddar, buttermilk, and dry mix.
Roll biscuits between your palms and place apart on baking sheet (you’ll get about 15). Bake for 10 minutes, or until golden brown.