Sunday, October 5, 2014

Garden Bounty Biscuits (with fresh Zucchini, Tomato, Garlic, Green Onion)

Sometimes it's the simple things that are the most comforting.
Now that fall weather is here and it's delightfully damp and chilly, the best thing in the universe is stew and biscuits. 
Don't even try and argue. You know I'm right.
I decided to take an ordinary baking powder biscuit and fancy it up with some veggies from the garden to make my dinner of stew and biscuits even more fall-ish. 
Turns out this was a fantastic idea. 
These are almost more scone-y than biscuit-y but not quite. Call them what you will but do give them a try. 
Best served warm with a little butter but of course room temp will work as well.

Garden Bounty Biscuits 
(with fresh zucchini, tomato, garlic, and green onion)

3 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp pepper
1 large clove garlic, minced
2 green onions, diced
1 cup shredded zucchini
1/2 cup seeded, diced tomato
1/2 cup shredded, aged cheddar cheese
1 cup milk
2 eggs
3 Tbsp oil
2 Tbsp vinegar

Preheat oven to 400. Line a cookie sheet with parchment paper, set aside.
In a large mixing bowl, place flour, baking powder, baking soda, salt & pepper, garlic, green onions, zucchini, tomato, and cheese.

In a smaller mixing bowl, whisk together milk, eggs, oil, and vinegar until well combined.
Stir the wet ingredients into the dry ingredients until just mixed. It's okay if there is still a tiny bit of flour peaking out; you do not want to over mix.

Using a large cookie scoop (about 1/4 to 1/3 of a cup) scoop batter onto prepared cookie sheet. (I got 21 biscuits using the large cookie scoop)

Bake at 400 for 20 - 30 minutes, until bottoms are golden brown and tops are lightly browned.

Remove from heat and cool on cookie sheet for 5 minutes before removing to cool on wire rack. 
Serve warm or room temp. 

Of course, as I mentioned above, these are fantabulous with some butter on top!

P.S. - If you manage to have any leftover (yeah, right!) these freeze really well. You can just thaw them at room temp or pop them in a warm oven to thaw them OR take out one or two at a time and zap them in the microwave. 
So perfect with stew or soup or just with coffee/tea at tea time. 


  1. Goodness these look wonderful! They sound so good...and I love the hints of color :)


  2. How do I print a smaller version of this recipe?

    1. Hi Caroline, You can either copy and paste what you would like to print into a blank word document (And then you can delete anything you don't want to print out) OR you can highlight a section to print, right click "print", and then click "print selection". Hope that is helpful! (Unfortunately a print button is not offered to us at this time. We are working on trying to have one installed!)