Thursday, June 19, 2014

Yellow Squash Cheese Biscuits

We had our first two yellow squash in the middle of May and since then we've had a bumper crop of this fabulous summer vegetable, a bumper crop for us would be more than two.  We have had problems with the squash rotting before it has had a chance to mature.

The following spoon dropped yellow squash and Cheddar cheese mix was good for 27 biscuits. It will depend on the size spoon you will use and how generous you are with the dough.

Also, some bakers recommend that you drain/squeeze the liquid from the squash by combining 1 tsp of salt with the squash in a colander.  I prefer to have the the squash with the natural liquid intact.

Here are the ingredients:
2 cups grated yellow squash
2 cups white all-purpose flour
1 cup whole wheat flour
1 tbs baking powder and 2 tsp baking soda
1/2 tsp cayenne pepper and 1/4 tsp salt
1/2 cup canola oil
1 cup shredded Cheddar cheese
2 med eggs (beaten)
1 and 1/2 cups buttermilk (if not available, use milk and add 2 tbs vinegar)

Combine the dry ingredients in a bowl.  In another large bowl, combine the wet ingredients, including the squash and the cheese lastly.  Add the flour mix and stir well with a wooden spoon until combined.

Drop the batter by the spoonful onto a slightly greased baking sheet.  Bake in 400 degree F oven for 12 - 14 minutes or until golden brown.

Have a wonder Mid Summer!
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