Garden Zucchini Parmesan Biscuits

Ingredients:

Directions:

  1. Place the oven rack in middle position and preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, salt and baking soda. Add zucchini, ½ cup tomato, scallions, basil and cheese; toss to combine.
  3. In a medium bowl, whisk together buttermilk, eggs, oil and vinegar. Pour buttermilk mixture into the dry ingredients. Stir just until blended; batter will be thick.
  4. Drop dough by ¼ cup mounds about 2 inches apart on baking sheet. Garnish with fresh tomato slices. Bake until golden brown, 25-35 minutes and toothpick inserted into the center of biscuit comes out clean. Transfer to a wire rack and cool about 10 minutes before serving.

Yields: 14 biscuits

Note:

Printed From: www.sweetpeaskitchen.com

Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in cheeses and scallions with a wooden spoon, then add buttermilk and stir until just combined.