Zucchini cheddar biscuits

If you're looking for something else to do with squash aside from stuff it or saute it or bury it in every sauce and pasta dish to hit our table, I'm here to tell you that you can bake it.

And not like bake a stuffed squash or something, but actually bake it into biscuits which are really tasty and lovely to serve with dinner. 

And then when you're all drunk with the power of baking squash into things, you can make this for dessert.

I'm just saying that I know what happens when you're drunk with the power of baking vegetables into things and I want to support that.

Anyway, this recipe from Garden Fresh Vegetable Cookbook, which I love and adore, is Zucchini Cheddar Breakfast Biscuits and transforms a giant squash into 2 cups of perfect matchsticks that get turned into 1 cup (after draining and squishing) of binding goop perfect for biscuits. And don't be deterred by the "breakfast" in the title, there. I served these with dinner and no one put up a fight.

Wouldn't you like to make these biscuits with all of the squash moving into your guest room? I bet you might.

 Zucchini Cheddar Biscuits

Adapted from Andrea Chessman's recipe in Garden-Fresh Vegetable Cookbook
My changes in bold

Ingredients
2 cups of julienned summer squash
1 tsp salt
3 cups whole wheat flour1 Tbsp baking powder
2 tsp baking soda
1/2 tsp fresh ground mixed peppercorns
4 Tbsp cold unsalted butter, cut into cubes
1 cup grated cheddar
1/4 cup buttermilk
*I omitted the bacon called for in the recipe because we didn't have any on hand, but I'm SURE it would be delicious to include. Obviously.

Toss the squash and salt into a colander and let it hang out for half hour. At that point you can squeeze the water out of it and end up with a nice 1 cup wad of squash goop.

Preheat the oven to 400 degrees.

Sift the flour, baking powder, baking soda and pepper into a bowl and cut in the butter until you have a coarse crumb texture going on. Then mix in the cheese and squash with a fork and then add the buttermilk. Stir it around with your fork until it forms a nice stiff dough.

Flour your counter or a board and turn the dough out onto it for a brief kneading session where some of it will get stuck to your fingers, but that's OK. Just flour your hands more. Roll the dough out and use a random glass from the cupboard to cut biscuits into the dough. I found our highball glasses worked nicely, but if you want to get all technical you could use a 3 inch round cutter.

Put your biscuits on a baking sheet and toss them in the oven for about 15 minutes.

Go to town with these at whatever meal suits you. I don't judge.