Farmhouse Raspberry Zucchini Biscuits

Tiffany Bannworth

By
@MissAnubis

Autumn is here. Time for some cool weather cooking.

These are so delicious as an addition to your favorite meal or even as a stand alone with hot tea.

We enjoyed these served with butter and homemade Apple Pie Butter.

But I am sure any way you serve it, they will be asking for seconds!


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Comments:

Serves:

8

Prep:

15 Min

Cook:

20 Min

Ingredients

1 1/2 c
self rising flour
3/4 c
dark brown sugar
1 stick
butter, unsalted, diced
1 Tbsp
vanilla
1 Tbsp
dark molasses
1 pinch
salt
1/2 tsp
cinnamon
1/8 tsp
ginger
2 Tbsp
wheat germ
1 c
buttermilk
1/2
zucchini, shredded
1/2
raspberries, smashed
cream of wheat, quick-cook style
cinnamon sugar, optional

Directions Step-By-Step

1
Place all dry ingredients in a bowl. Mix with fork.
2
Beat in molasses, vanilla, and butter. Beat until butter is well blended.
3
Add buttermilk, zucchini, and raspberries. Stir until well combined.
4
Then add cream of wheat, a half a cup at a time, until you get a wet dough consistency.
5
Refrigerate for 10 minutes. Preheat oven at 350F.
6
In a greased 9in cake pan or cast iron skillet, place dough that has been rolled into loose balls. Place them all around the outer rim and one in the center.
7
Optionally sprinkled with cinnamon sugar.
8
Bake until a toothpick comes out clean or about 20 minutes.
9
Allow to rest for 5 minutes. Then, using a butter knife, trace the rim of each biscuit for easy removal from pan.
10
Optionally serve with fresh butter and apple or pumpkin butter.

About this Recipe

Course/Dish: Biscuits, Sweet Breads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy