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farmhouse raspberry zucchini biscuits

★★★★★ 1
a recipe by
Tiffany Bannworth
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!

★★★★★ 1
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
  • 1 Tbsp
    dark molasses
  • 1 pinch
  • 1/2 tsp
  • 1/8 tsp
  • 2 Tbsp
    wheat germ
  • 1 c
  • 1/2
    zucchini, shredded
  • 1/2
    raspberries, smashed
  • cream of wheat, quick-cook style
  • cinnamon sugar, optional

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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