It’s zucchini time!!! I was given some zucchini this week and had every intention of making cookies. Something like zucchini softies with a lemon cream cheese frosting or dark chocolate zucchini brownies, but the savory bug got to me instead. I’m a salt girl. I’ll proudly admit it. As a matter of fact, I have a great idea of making nacho cheese flavored salt licks and the like. You know…like a lollipop, but for the salt lovers in all of us. I just need enough chocolate on the side to keep the balance going, then I can ride that salt wave forever.
But I digress.
I saw these biscuits and I thought of my mom busting out great breakfasts on the weekends for us. I thought that anyone who could make a biscuit like that could rule the world. I know for a fact that my mom could definitely make baked goods from scratch, but she was not above using the holiest of holies… BISQUICK. Go get yourself a box. It will save you time and practically guarantee a perfect baked good every time.
You may be wondering to yourself, ‘Cheddar Bay’? I took this recipe from a girl who was trying to recreate the biscuits you get at Red Lobster. (and she took it from someone else who is trying to be Natalie Portman.) If you are anything like me, Red Lobster can take a hike, but only if they leave me with a basket of those delicious, garlicky-cheesy biscuits. No, RL does not add zucchini, but maybe they should because it was still super delicious AND I got my serving of vegetables…plus, all those green bits made it look tasty to my eyes, as well as my tummy.
First thing you do is grate about 3/4 cup fresh zucchini. Put it in a bowl wrapped in a paper towel and press it a bit to soak up some of the juices. Let it hang out in that bowl while you get everything else going.
Turn on your oven to 400 degrees while you get everything else together. I grated my cheese, cut up 4 tbsp. of cold butter, got the garlic powder out of the cupboard and then went to go get the milk out of the fridge. But the milk was not in the fridge. This may be because I never drink milk, I just use it in baking. Since I did not bake last weekend, instead I wrote up a blog about pickling cucumbers that magically disappeared causing me to go into a state of rage and panic, I did not have any milk on hand. Enter: THE INTERNET. Googled: What is a substitute for milk? Answer: Common Ingredient Substitutes . Who knew that my little can of evaporated milk would help me make some biscuits? I added 2/3 cup of the milk to 1/3 cup of water and presto! I had enough for the 3/4 cup whole milk for my biscuits. Yes, I’m sure that this is all very logical, but I never really thought about it. All that came to mind was that box of dried milk in the pantry from 1987 with the orange background and the brunette girl in pigtails licking her lip after drinking that disgusting powdered beverage. Or was that Ovaltine? No matter, that stuff tasted HORRIBLE.
I put the Bisquick powder in a bowl and cut the butter into it with a pastry cutter. You can use a fork, if you like. Butter can be the size of peas when you are done. No need to overwork it.
Next went the cheese, garlic powder, zucchini, and my fancy milk. I mixed it all together with a spoon until it was just blended. Again, less is more here, so don’t overwork the batter. At this point, I meant to add some bacon….but I forgot. Please do, if you are so inclined. I’m sure it would have tasted delicious…and salty…and bacon-y. So, pretty much like heaven in my mouth.
I scooped about 1/4 cup mounds onto my Silpat sheets lining my baking sheet and ended up with a cool dozen. In they went at 400 degrees for about 15 minutes. (I find that my oven takes a bit longer than most.)
While they were baking, I put 3 tbsp. of butter in a small saucepan on the stove. As soon as it melted, I added 1/2 tsp. garlic powder and 3/4 tsp. dried parsley. Once melted and incorporated, I took it off the heat and left it sitting on the stove until the biscuits were a bit golden on the top and ready to come out of the oven.
I basted them with butter and sprinkled some coarse Kosher salt on top. (I saw on tv that if I sprinkle from up high, it spreads out the salty goodness more evenly.) And then I shoved one into my mouth.
I believe I sighed audibly.
Piping hot. Buttery, cheesy, garlicky goodness. I imagined them with scrambled eggs. I pictured them split open with some ham shoved inside, like a mini sandwich. But all I could muster was shoving the rest of it in my gob, having my shoulders slump, and make a mental note to take a few to work for my pals, share some with my zucchini provider and hoard the rest. As a matter of fact, now that I write this, I should put another one in my ‘keep’ bag.
Make these soon. They are SO easy. Total bang for you buck. You can pretend that they are healthy because of all that fine zucchini. And please don’t forget the bacon.
Zucchini Cheddar Bay Biscuits
- 2 1/2 cups Bisquick
- 4 Tablespoons cold butter
- 1 cup cheddar cheese, shredded
- 3/4 cup milk
- 1/4 tsp garlic powder
- 3/4 cup grated zucchini, drained
- 1/2 cup cooked bacon, chopped (optional)
- Butter Glaze:
- 3 Tablespoons butter
- 1/2 teaspoon garlic powder
- 3/4 teaspoon dried parsley flakes
- Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.
- Combine Bisquick with cold butter in a medium bowl using a pastry cutter Don’t worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas.
- Add cheddar cheese, zucchini, milk, and garlic powder. Mix by hand until combined, but don’t over mix.
- Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet.
- Bake for 11-13 minutes in preheated oven or until the tops of the biscuits begin to turn light brown.
- While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes.
- After biscuits have come out of the oven, use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits.