Loading...

Gluten-Free Zucchini Cheese Biscuits

There are so many things I could have done with the bumper crop of zucchini this year.  But for some reason, I zeroed in on the art of the biscuit. The cheese biscuit, to be precise.  True, they’re not the most nutritional knife in the drawer, but sometimes, I just feel like kicking back and indulging in some (gluten-free) simple carbs. The addition of two kinds of (cow-dairy-free) cheese make these crispy and aromatic. Extra baking time is required because of the moist zucchini but the good news:  they’re worth the wait!

 



Gluten-Free Zucchini Cheese Biscuits
Print Recipe
Comfort food at its most delicious. Warning: These are fabulous and they're simple-carbs. I adore their taste and texture, but I also have to put a cap on consumption. Good rule of thumb.
    Servings Prep Time
    18-20 biscuits 15 minutes
    Cook Time
    30 minutes
    Servings Prep Time
    18-20 biscuits 15 minutes
    Cook Time
    30 minutes
    Gluten-Free Zucchini Cheese Biscuits
    Print Recipe
    Comfort food at its most delicious. Warning: These are fabulous and they're simple-carbs. I adore their taste and texture, but I also have to put a cap on consumption. Good rule of thumb.
      Servings Prep Time
      18-20 biscuits 15 minutes
      Cook Time
      30 minutes
      Servings Prep Time
      18-20 biscuits 15 minutes
      Cook Time
      30 minutes
      Ingredients
      • 1 1/3 cup gluten-free all-purpose baking flour
      • 1 cup tapioca starch or corn starch
      • 2 teaspoons baking powder
      • 1 teaspoon baking soda
      • 1 teaspoon salt
      • 3/4 cup Peccorino cheese (similar to Parmesan, but sheep-based)
      • 2 eggs, beaten
      • 1/4 cup Grapeseed or Light Olive Oil
      • 3 cups grated zucchini, drained and squeezed dry with paper towels
      • 1 cup grated Manchego or Goat Gouda
      Servings: biscuits
      Instructions
      1. Preheat oven to 350 in a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Sift together gently with a whisk until blended. Add the Peccorino and sift some more. Add the eggs and oil and mix/fold with a heavy wooden spoon. Fold in half the grated Manchego or Gouda; then fold in half the shredded zucchini. Repeat until both ingredients are blended well. The mixture should be a thick dough at this point. Spray a cookie or baking sheet with non-stick cooking spray. Drop large spoonfulls of dough onto the sheet (they should be bigger than a golf ball but smaller than a baseball). They’re fairly sizable so 9 per tray works well. Make sure there are a few inches of space in between the biscuits. Bake for 30 minutes. Remove from oven. If biscuits feel too springy to the touch, rebake for five-minute increments until they feel firm. The moistness of the zucchini makes it the wildcard as it can extend baking time. Serve warm either plain or top with butter.
      Recipe Notes

      Z.Biscuit

       

      ZBiscuit.2

      Share this Recipe

      You might also like

      No Comments

        Leave a Reply

        This one is for Great Lakes Collagen: