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!
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!