Farmhouse Raspberry Zucchini Biscuits
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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- 1 1/2 c
- self rising flour
- 3/4 c
- dark brown sugar
- 1 stick
- butter, unsalted, diced
- 1 Tbsp
- 1 Tbsp
- dark molasses
- 1 pinch
- 1/2 tsp
- 1/8 tsp
- 2 Tbsp
- wheat germ
- 1 c
- zucchini, shredded
- raspberries, smashed
- cream of wheat, quick-cook style
- cinnamon sugar, optional
1Place all dry ingredients in a bowl. Mix with fork.
2Beat in molasses, vanilla, and butter. Beat until butter is well blended.
3Add buttermilk, zucchini, and raspberries. Stir until well combined.
4Then add cream of wheat, a half a cup at a time, until you get a wet dough consistency.
5Refrigerate for 10 minutes. Preheat oven at 350F.
6In 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.
7Optionally sprinkled with cinnamon sugar.
8Bake until a toothpick comes out clean or about 20 minutes.
9Allow to rest for 5 minutes. Then, using a butter knife, trace the rim of each biscuit for easy removal from pan.
10Optionally serve with fresh butter and apple or pumpkin butter.