Wednesday, July 22, 2009

Savory (or Sweet!) Zucchini Biscuits

With a zucchini about past its prime in the fridge, I was all set to make zucchini bread this evening. But, I had a request for zucchini biscuits. Such a biscuit is not too common, but I welcomed the challenge and combined a bunch of biscuit recipes together. The results were so delish and moist, I highly recommend trying these next time you want to pretend to make a healthy biscuit! They are savory, but for those who just can't go without a little sweet in their biscuit, there is an option to add a tiny bit of sweetness before they go into the oven!

Zucchini Biscuits

makes 10-12 biscuits

  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1 or 2 dashes of cinnamon
  • 3 tsp. sugar
  • 5 tbs. cold butter of choice (I used earth balance)
  • 1 cup (or a little less) soy milk
  • 1 cup grated zucchini
  • coconut oil + flaked sea salt for top (if savory)
  • agave nectar + sugar for top (if sweet)

Preheat oven to 400 degrees. Mix flours, salt, baking powder, cinnamon and sugar together. Cut butter into 1 inch cubes and then cut into dry mixture, using a fork or pasty blender. Add soy milk and stir until it just comes together. Gently fold in zucchini.

On a well floured surface, roll out dough to about a 1/2 inch
thickness and cut our circles about 3 inches in diameter. Place on a baking sheet lined with parchment paper. Either brush tops with coconut oil and sprinkle salt on top, or brush with agave and sprinkle sugar. Bake for 8-10 minutes, rotating halfway through, if you have a slanted oven like mine!

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