Zucchini-Cheddar Biscuits

This is from The Garden-Fresh Vegetable Cookbook. Yet another venue for zucchini!

2 c. shredded zucchini or yellow summer squash
1 tsp. salt
3 c. all-purpose flour
1 tbsp. baking powder
2 tsp. baking soda
1/2 tsp. freshly ground black pepper
4 tbsp. cold unsalted butter, cut up
4 oz. high-quality bacon, preferably applewood smoked
1 cup grated Cheddar cheese
3/4 c. buttermilk


Combine zucchini and salt in colander and set aside to drain for 30 minutes. Squeeze out any excess moisture, leaving about 1/2 c. zucchini.

Cook bacon in skillet until crisp. Set aside on paper towels. When cool, chop and set aside.

Mix dry ingredients in mixing bowl. Cut in butter until the mixture resembles course crumbs. Or, you can achieve the same result by pulsing dry ingredients and butter in a food processor. Add the cheese, bacon and zucchini and toss with a fork to mix well. Stir in the buttermilk to form a stiff dough.

Transfer the dough to a lightly floured surface and knead briefly until smooth. Pat out or roll out until about 1 inch thick. Stamp out biscuits with a 3" round cutter and place on a baking sheet about 1" apart.

Bake at 400 degrees for 15 minutes. Best served warm!