Zucchini-Cheddar Breakfast Biscuits

Once again, from the Garden Fresh Vegetable Cookbook, by Andrea Chesman.

Zucchini-Cheddar Breakfast Biscuits
2 cups shredded zucchini
1 tsp salt
4 oz high-qualit bacon, preferably applewood smoked (I used diced Niman Ranch ham)
3 cups unbleached AP flour
1 T baking powder
2 tsp baking soda (I skipped, by accident)
1/2 tsp black pepper
4 tablespoons cold unsalted butter, cut up
1 c grated cheddar
3/4 c buttermilk

Combine the zucchini and salt in a colander and set aside to drain for 30 minutes. Squeeze out any excess moisture (inside a towel or paper towel) and place in a small mixing bowl. You should have about 1/2 cup zucchini.

Cook the bacon until crisp, drain and chop.

Preheat oven to 400.

Sift dry ingredients. Cut the butter in until the mixture resembles coarse cornmeal. Add the cheese, bacon and zucchini and toss with a fork to mix well. Stir in buttermilk to form a stiff dough.

Transfer to a lightly floured board and knead briefly until smooth. Pat out or roll out to 1 inch thick. Stamp with 3 inch round cutter and place on a baking sheet about 1 inch apart. Bake for 15 minutes, until golden. Serve hot out of the oven.

This time, I followed the recipe only vaguely. I was halfway through my regular biscuit recipe when I spied the remaining zucchini and remembered that I wanted to try this one, so practically everything is different. They still turned out tasty, and I will try the real recipe soon. I even skipped rolling these out and made drop biscuits instead. Good for breakfast, lunch, or savory snacks.

I really enjoy this cookbook, and it has become one of my standbys.