Zucchini-Cheddar Biscuits
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 10-12 minutes
Servings: 12
Ingredients
- ½ cup shredded zucchini
- 1 teaspoon Kosher salt, divided
- 2 cups self-rising flour
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- ¼ teaspoon ground red pepper
- ½ cup cold unsalted butter, cubed
- 1¼ cups whole buttermilk
- 1¼ cups shredded sharp cheddar cheese, divided
- 1 tablespoon chopped fresh chives
Directions
Preheat oven to 450°F. Spray a 12-cup muffin pan with cooking spray.
In a colander or fine-mesh sieve set over a large bowl, toss together zucchini and ½ teaspoon salt; let stand for 15 minutes. Place zucchini in paper towels, squeezing to release excess liquid.
In a large bowl, whisk together flour, onion powder, all pepper, and remaining ½ teaspoon salt. Using a pastry blender or 2 forks, cut in cold butter until butter is pea-size. Stir in buttermilk just until combined. Stir in zucchini, 1 cup cheese, and chives just until combined. Divide batter among prepared muffin cups (about ¼ cup each).
Bake for 10 minutes. Sprinkle with remaining ¼ cup cheese. Bake until a wooden pick inserted in center comes out clean, 10 to 12 minutes more. Let cool in pan for 10 minutes; serve warm.