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!
prep time15 Min
cook time20 Min
Ingredients For farmhouse raspberry zucchini biscuits
1 1/2 c
self rising flour
dark brown sugar
butter, unsalted, diced
cream of wheat, quick-cook style
cinnamon sugar, optional
How To Make farmhouse raspberry zucchini biscuits
Place all dry ingredients in a bowl. Mix with fork.
Beat in molasses, vanilla, and butter. Beat until butter is well blended.
Add buttermilk, zucchini, and raspberries. Stir until well combined.
Then add cream of wheat, a half a cup at a time, until you get a wet dough consistency.
Refrigerate for 10 minutes. Preheat oven at 350F.
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.
Optionally sprinkled with cinnamon sugar.
Bake until a toothpick comes out clean or about 20 minutes.
Allow to rest for 5 minutes. Then, using a butter knife, trace the rim of each biscuit for easy removal from pan.
Optionally serve with fresh butter and apple or pumpkin butter.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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