farmhouse raspberry zucchini biscuits

★★★★★ 1 Review
MissAnubis avatar
By Tiffany Bannworth
from Cape Coral, FL

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!

serves 8
prep time 15 Min
cook time 20 Min

Ingredients For farmhouse raspberry zucchini biscuits

  • 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
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How To Make farmhouse raspberry zucchini biscuits

  • 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.

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