Garden Zucchini Parmesan Biscuits

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 cup shredded zucchini
• 1/2 cup seeded, diced Roma tomato
• 1/2 cup scallions, finely chopped
• 1/2 cup minced fresh basil
• 1/2 cup shredded Parmesan cheese
• 1 cup buttermilk
• 2 eggs
• 3 tablespoons vegetable oil
• 1 tablespoon white wine vinegar
• 7 thin tomato slices, halved

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:

• Reheat leftovers in a preheated 350°F oven 10 minutes.
• This can also be made as a 9x5 loaf by baking in a 325 degree oven for 70-75 minutes.

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.