These days, most people with gardens are complaining about the vast amounts of giant zucchini they can’t stop growing. This is not an issue I have, because – for whatever reason – zucchini plants have consistently gone on strike in my yard. Despite years of effort, they refuse to fruit; I try to remind myself this isn’t a character flaw, but it’s hard not to take it personally!
Nonetheless, the time is ripe (haha!) to figure out what to do with all of the zucchini we grow, are gifted, or buy on sale a the store. This week, I decided to incorporate it into some super simple Savory Breakfast Biscuits, and pack the biscuits full of cheesy, (faux) meaty, zippy flavor. The zucchini adds a bit of texture and tenderness (and healthy veggie-ness, of course!) but otherwise lets the rest of the ingredients shine.
Brandon and I ate these Savory Breakfast Biscuits under a pile of fluffy scrambled eggs, and also I (oddly) served them to my buddy Christopher for happy hour – and even though it didn’t *quite* go with the rosé we were drinking, they were quickly gobbled due to their deliciousness.
1/2 tablespoon unsalted butter, melted (to top the biscuits)
½ cup cheddar cheese, cut into 1’ cubes
½ cup cooked, crumbled Beyond Meat
1 scallion, sliced thin
1/2 cup milk
Preheat oven to 425°. Place a 10’ cast iron skillet in the oven to preheat as well.
Lay shredded zucchini out flat on a few layers of a paper towel. Cover with another paper towel, and place something heavy on top to extract the water (I used a large cast iron pan). Let sit while you prepare the biscuit dough.
In the bowl of a food processor, add the flour, baking powder and salt. Pulse the machine a few times to mix the dry ingredients. Next add the cold butter cubes, and pulse a few more times, until the butter is cut in and the mixture resembles coarse sand. Add the Beyond Meat, cheese, and scallions. Give a handful of zucchini shreds a squeeze – if they’re still a little wet, pile them into a paper towel and squeeze the rest of the water out. Add to the food processor with the rest of the ingredients.
Pulse the food processor a few times to give everything a good mix, then add the milk and run the food processor until biscuit dough has fully come together and actually looks like dough (this will happen quickly).
Carefully remove the cast iron from the oven and place one tablespoon of butter in it. Using a silicone pastry brush, work the pat of butter around, greasing the entire pan, including the sides.
Drop by batter 1/3 cupful into hot skillet (I use a large ice cream scope) then brush the tops with melted butter.
Bake until golden brown, 23-28 minutes. Let rest in the pan for about 10 minutes, and then serve warm.
Strudel and Streusel are two friends living in different cities, sharing a love of baking (and butter) through this blog. With Streusel in Denver, and Strudel in Seattle, we've found our little site to be a great way to stay in touch, share recipes we love, and talk about experiences in our respective cities.