Zucchini. Not an ingredient you would think would be found in biscuits.
It's very surprisingly delicious. The recipe intrigued me when I saw it on A Cozy Kitchen, and I made them as soon as I got a chance. Jeremy hates zucchini and everything in the squash family, but he loved these.
The zucchini pairs really well with the cheddar cheese and the biscuits turn out light and fluffy. Make them ASAP!
Zucchini Cheddar Biscuits
From A Cozy Kitchen
3/4 cup zucchini, shredded
2 tsp salt
1 cup cheddar cheese, grated
2 1/2 cups flour
1 Tbsp baking powder
1 stick butter, cold and cubed
1 cup milk
Preheat oven to 450. Add the shredded zucchini to a cheesecloth and squeeze out the excess water. Transfer to a bowl and add 1/2 tsp salt and a dash of flour. Mix and let stand for 10 mins.
In a large bowl, sift together the flour, baking soda and remaining salt. Add the butter and mix up until they're the size of small peas.
Add milk, zucchini and cheddar until moistened. Drop batter by the tablespoon onto a non stick baking sheet.
Bake for 10-12 mins until edges are golden brown.