Zucchini Biscuits
Easy, warm, cheesy delicious do ahead--make/bake/freeze. Rewarm when needed.
Ing 1 ¼ c shredded zucchini 2 c flour 1 ½ TBS b/powder 1 tsp s/p ½ tsp gar/powder 1-2 dashes red pepper flakes ¼ c butter in small cubes 1 c whole milk 1 egg 1 ½ cups shredded cheese combo-cheddar blend, Parm, Mozzarella. Topping: garlic paste or powder mixed w/ 3 TBS melted butter
Instructions Shred zucchini w/ skin on using box grater. Drain well in colander. Press down to squeeze-out and blot liquid; as much as you can, to make light biscuits. Batter: combine flour, b/powder, cut in butter cubes til crumbly. Mix in whisked egg/milk/cheese/zucchini just til incorporated. Do not overmix. Ice cream scoop dough 2" apart on parchmented b/sheet. Bake 400-deg 20 min; tops begin to turn golden. With 3-5 min left to bake, quickly pull out biscuits; liberally brush tops w/ garlic butter, then finish baking. Serve warm.
Chef Notes: press out liquid from shredded zucchini before using. Drain an hour in colander; press w/ paper towels. A little salt pulls out liquid. Once formed, bake right away on parchment for fluffiest biscuits.