Very easy zucchini biscuits. Why not make these you have plenty of zucchini anyway.

In my mom’s garden, we always got plenty of zucchini each summer. Turns out my garden does the same thing. That fresh zucchini flavor brightens up these biscuits, and adds moisture, keeping them from drying out. If you didn’t grow your own this year, stop by your local farm stand, and then enjoy these zucchini biscuits with friends and family.

Easy Zucchini Biscuits

Ingredients

Prep time: 20 minutes

4 Cups for self rising flour
1 cup shredded zucchini
1 stick of really cold butter. (I cut it into cubes, then stick in the icebox for 5 minutes)
3/4 cup of butter milk ( Or you can use thinned down sour cream)
1 teaspoon salt

Makes 10 to 12 biscuits

Directions

Cook time: 20 Minutes
Pre-heat the oven to 400 degrees. Get out your baking pan and lightly grease it with oil or butter, or use a Non-Stick Silicone Baking Mat.

In a food processor, with the blade attachment: Add the flour and butter. Pulse a couple of times to break up the butter in to smaller pieces. Then add the zucchini and salt.

Pulse a few more times. Slowly add the butter milk and mix on a low setting until it comes together in a ball.

It might not take the whole amount, and it’s ok if you have a tablespoon or two left over.

Lightly flour a flat surface, and then turn the dough out onto it. Then flour your hands. Use your floured hands to pat out the dough until it is 1/2 an inch thick.

Cut out biscuits with a biscuit cutter, making your cuts close together to maximize how many you get. If you don’t have a biscuit cutter, you can use any glass with thin sides, or any cans or jars you have on hand.

If you don’t wan to pat the dough out, and cut them out (which will give you very nice looking biscuits) there is another way. Take an ice cream scoop, and scoop it right from the food processor bowl onto the cookie sheet. While they may not look as pretty, there’s no need to get your counter dirty, and it will save you time.

If any buttermilk is left over, brush on top of the biscuits. Bake for 20 minutes then let rest for 5. Enjoy with salted butter and honey. Yum!