These biscuits are light and delicious!
Makes about 15
3/4 cup shredded zucchini, with excess moisture squeezed from it-(so start with about 1 cup, you'll end up with 3/4)
1/4 cup butter, cubed
1/4 cup plain yogurt
1 tsp salt
1/2 tsp black pepper
2 1/2 cups white whole wheat flour
1 tbsp baking powder
1 cup milk, I used almond milk
1/4 cup grated parmesan cheese
1/2 cup shredded cheese, any kind
Preheat oven to 450 degrees.
Add zucchini, butter and yogurt to mixer bowl. Cream for about 20 seconds. Stop mixer and add the flour, salt, & baking powder. Combine until the mixture is coarsely combined-like wet sand. Add milk and cheese. Mix just until everything is combined.
Scoop out 2 tbsp. per biscuit onto a parchment lined baking sheet or onto a stoneware pan. Sprinkle each biscuit with some garlic powder or minced garlic and more black pepper.
Bake for 10-12 minutes or until they are golden brown on the edges and springy to the touch.