On a cold and blustery morning, the little one and I wagon-ed down to our local deli. They had JUST taken some glorious chive and cheese biscuits out of the oven and I was enticed to buy one for our to-go breakfast.
Delicious.
So delicious I wanted more when we got home so I whipped these up, swapping in plain ol’ yellow onions, and adding in some zucchini.
I ate THREE MORE.
And then for lunch I sliced one in half and made a bacon, egg and cheese sandwich. Mmmmmmmmmmm
Easy, fast, yummy.
makes 12 biscuits
Ingredients:
2 ¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup cold butter
½ a medium onion, minced
1 ½ cups shredded Cheddar cheese
1 small zucchini, shredded
1 ¼ cup buttermilk
***don’t have onions? Use green onions or shallots!
***don’t have buttermilk? Substitute regular milk or make your own using milk and lemon juice or vinegar!
-Preheat an oven to 425°. Lightly grease a cookie sheet or use parchment paper or a Silpat sheet.
-Whisk the flour, baking powder, baking soda, and salt together in a bowl. Grate the COLD butter into the flour mix. Then mix it all together (I used my hands).
Stir the onion, cheese and zucchini and buttermilk into the flour mixture. Drop by ¼-cupfuls onto the baking sheet, about 2 inches apart. No need to make these into perfect balls!
-Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes.
