Zucchini, biscuits and pesto have much in common. Each on its own can be just plain vanilla, blah.
Throw a little zucchini and pesto into basic biscuit batter and “Presto!” zippy little biscuits come together. Not the typical bland biscuit, a pesto zucchini biscuit packs in enough real Italian flavor to stand on its own without a cloak of dairy-rich, real butter.
A batch of pesto zucchini biscuits uses up at least one of the surplus inventory of zucchini that piles up during peak harvest season. Since August brings on the zucchini profusion, it only makes sense to prepare them in creative palate awakening ways. Pesto zucchini biscuits boast the taste of summer with a lively aromatic basil-garlic infused, savory baked bite.
Pesto zucchini biscuits have a dense crumb laced with chips of lush, leafy herb and vegetable green. The fun stuff is baked right in with the dough. No extra layer of fancy dip flavoring is required. All-in-one savory bites makes for a nice hors d’oeuvre any time.
Time-Tested Baking Success
Below is my time-honored adaption of the Little Zucchini, Tomato and Basil Biscuits recipe from the Reader’s Digest, Pumpkins & Squashes Gardening, Crafts & Recipes book by Caroline Boisset. During more than 10 years of pesto zucchini biscuits baking, I made a few changes. Deleting the tomato and adding a good sprinkling of Parmesan cheese was one food-forward, recipe-enhancing move.
Cook up some fresh zucchini the biscuit way. Presto! Pesto adds an unexpected zip to an otherwise bland vegetable and biscuit combination. Pesto zucchini biscuits have a knockout, chic, European cafe taste. Buon Appetito biscuits!
Pesto Zucchini Biscuits
Ingredients:1 small green zucchini, finely grated 2 cups self-rising flour 1/3 cup cold unsalted butter 1 tablespoon Parmesan cheese, finely grated 2 tablespoons pesto ½ cup buttermilk
Preheat oven to 400 degrees Fahrenheit. Lightly grease a large baking sheet.
Wash, trim, peel and grate zucchini then set aside.
Sift flour into a large bowl. Cut in cold unsalted butter until the mixture looks like rough-textured corn meal. In a few stirs, gently mix in Parmesan cheese and zucchini. Stir pesto in buttermilk. Blend the liquid mixture into the combined dry ingredients working the dough as little as possible. Do not over mix, a few lumps are OK.
Place dough on a lightly floured surface and roll lout to ½-inch thickness. Cut into biscuit shapes. (Reroll cut scraps into new biscuits one time only.) Place rolled biscuits on prepared baking sheet.
Bake 7 – 10 minutes until lightly browned. Serve warm.
Makes about 12 biscuits.