Chipotle Zucchini Cheddar Biscuits

A few times since I have been blogging I have come across recipes that other bloggers made that immediately scream make me and make me now!  I remember the very first time this happened to me after I started blogging was when I saw this Spicy Mango Lime Salsa with Asian Pear from The Hungry Mouse.

Monday night after we returned from our family visit I was browsing on Facebook when I saw Cristine from Cooking with Cristine had a new post up for Zucchini Cheddar Biscuits.  I immediately “liked it”, “shared it”, and promptly “made it” the next night for dinner!  As soon as I shared it the lovely Dawn from Vanilla Sugar Blog, who knows me oh so well when it comes to food, told me that I had to add heat to the recipe.  I already was there!  😉

If you’ve been reading my blog for very long, you know that I am not the best biscuit maker ever, at least when I compare myself to my mother.  My mom makes about the best biscuits that I’ve ever had and they rise so high and beautiful.  I must have done pretty well here though because Grumpy, who is not a biscuit fan, ate two of these large old babies with his dinner.  I loved this recipe and will definitely be keeping it around for future use!  Thanks Cristine for inspiring me!

Chipotle Zucchini Cheddar Biscuits
as inspired by Cooking with Cristine

Printable Recipe

3/4 cup grated zucchini
1 heaping  tablespoon flour
1/2 teaspoon salt
1 generous cup grated cheddar cheese (I used extra sharp white cheddar as that is what I usually have on hand)
1/2 cup cold, unsalted butter, cubed
1 tablespoon baking powder
1 teaspoon salt
1 cup unsweetened almond milk (just the plain milk – not the vanilla flavored one)
1/2 teaspoon chipotle chili powder

Grate zucchini and place on a layer of thick paper towels.  Let sit for a little while, then with another thickness of paper towels, press the zucchini shreds between the towels to remove moisture.  (Cristine uses another method which you can read on her blog).  This is my “lazy man” way of squeezing out the  extra water.

Toss zucchini with heaping tablespoon of flour and salt.  Set aside while mixing the flour mixture.

Place the flour, baking powder, 1 teaspoon of salt and chipotle powder in a bowl and stir with a whisk to combine.  Toss cold butter cubes into flour mixture and mix with a fork, pastry blender, or your fingers – whichever method works best for you – until mixture resembles pea sized crumbles.  I tend to use a pastry blender just because I’m a prissy girl and don’t like dirty hands if I can help it.  😉

Toss zucchini and cheddar cheese in flour mixture then pour milk into mixture and stir with a fork until it begins to come together.  This is where Cristine made them drop biscuits but I couldn’t seem to do that as my mixture was not coming together well enough without giving it a couple fold overs on the counter top.  So, I patted the dough out until about 1/2 inch thick and made 7 super large biscuits.

Bake in 450 degree oven for 15 minutes (if you make them large) or until biscuits look like they are “dry” and have browned nicely.  Next time I would make a garlicky butter topping and brush these with it, this time I didn’t have time and we were hungry!!  :)  Best served warm with lots of butter on the side!


Leave a Reply

Your email address will not be published. Required fields are marked *