Zucchini Jalapeno Cheddar Biscuits
It’s August so that means if you don’t have an over abundance of zucchini, your neighbor probably does.
I don’t know about y’all, but I get over zealous every spring when it comes to planting zucchini. My husband tells me to only plant one plant, but I never listen. Come July or August, I’m always wondering who planted so many darn zucchini! We put it into everything! Zucchini as a side, zucchini in sauce, zucchini in rice, and obviously zucchini bread. But sometimes you need something a little different with your zucchini. Enter these biscuits!
They’re soft, extra cheesy, and have just a touch of heat to them. Slather some honey butter over the top and it’s perfect! These are perfect on a cooler summer day to have with a stew or some chili! I love to make chili with all fresh ingredients from the garden. Or I served these with some creamed corn chicken! So good to slop up that creamy corn. Even my daughter, who is not a bread fan, loved these!
To make them not gluten free, just sub out the gluten free flour for regular, nix the xanthan gum, and forget the rest time. It should work out just fine that way! Adjust the amount of jalapenos to your taste and how strong your jalapenos are. I shredded my zucchini in my food processor. When I measured out the right amount of zucchini, I also tossed the jalapenos in to chop/shred them up! I’m all about cooking smarter, not harder.
Zucchini Jalapeno Cheddar Biscuits
Ingredients:
1 cup of shredded zucchini, patted dry with a paper towel
1-2 large jalapenos, diced small or shedded
2 1/2 cups gluten free flour blend (I like Krusteaz)
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup butter, melted and cooled slightly
1 cup milk, very cold
1 1/2 cups cheddar cheese, shredded
Instructions:
Place dry ingredients, the flour, sugar, baking powder, xanthan gum, and salt, in a bowl and mix together. Add in the zucchini and jalapenos. Stir until combined.
In at least a 2 cup measuring cup or bowl, whisk the melted butter into the cold milk. The butter should solidify in the milk forming small butter chunks. Once butter chunks are formed, pour your milk and butter mixture into the flour and zucchini mixture. Stir until combined. Stir in the cheddar cheese to the biscuit mix. Let the dough rest for at least 30 minutes so that the gluten free flour has time to absorb the wet ingredients.
Meanwhile, preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper (unless you like doing dishes, I don’t). After the 30 minutes is up, drop about 1/2-3/4 cup scoops of the biscuit dough onto the sheet. Bake for 18-20 minutes or until the cheese and biscuits start to turn golden brown. Top with honey butter if desired. Let the biscuits cool slightly. Enjoy!
Honey BUtter
Ingredients:
3 tablespoons butter, softened
1 tablespoon honey
hearty pinch of salt
Instructions:
Mix the butter, honey, and salt together. Using a baking brush, spread it over top the biscuits when they’re still warm. Or cut them open and spread it inside. Store in a glass jar in the fridge.
