This is a great way to put your yellow squash to use!
Thanks to a couple friends of ours that grow their own vegetable gardens we had plenty of fresh organic veggies in our diets this summer. One of which was yellow squash. I am not familiar with cooking squash and struggled to find things to do with it. But, with the help of Pinterest I found a fabulous recipe for squash biscuits and built my own version of it off of that model. You can find the original recipe here.
Ingredients List:
Batter:
2C yellow squash
1tsp salt
3C flour of your choice
1T baking powder
2tsp baking soda
1/2tsp garlic powder
1C cheddar cheese shredded
3/4C milk of your choice
1/4C fresh cilantro, chopped
1 jalapeno, chopped
3 slices of raw bacon, chopped
Topping:
3T butter or margarine, melted
1/2tsp garlic powder
Directions:
Gather up your ingredients.
I forgot the butter and milk in this pic. I used real salted butter and almond milk |
Preheat your oven to 400 degrees.
Shred the squash and chop up the bacon, cilantro, and jalapeno.
I cut up the bacon in bite sized pieces like this:
In a large bowl, mix together all the dry ingredients
Mix in the jalapeno and cilantro.
Add the milk, bacon, cheddar, and squash. I took the time to separate all the bacon pieces from each other and mix it in in 2 batches to be sure they Incorporated evenly in the batter.
Mix it all together and then use your hands to get in there and knead it.
I didn't picture the kneading part because my hands were such a mess!
Sprinkle some flour on your counter/cutting board and flatten out the dough. I don't have a rolling pin so I just used my hands. You can make them as thick as you prefer, I made mine about 1/2 inch. Then use a circle cookie cutter to cut out your biscuits!
Cover a cookie sheet with parchment paper and line up your biscuits. They can be close together since they tend to puff up not out. Throw them in the heated oven for 20 minutes.
While we are waiting we can measure and cut the butter.
Put it in a microwave safe bowl with the garlic powder. Microwave on high for 30 seconds.
Pull it out with an oven mitt, that little bowl will get HOT!
Stir ingredients. Set aside.
Check the oven at 15 minutes. Your biscuits are ready when they are golden brown on top.
Drench them in the butter mixture with a glazing brush until all the biscuits are covered and all the butter mix is used.
Pile them in a basket and your all done! Serve immediately!
FYI: They reheat pretty well, too.
I made these biscuits for breakfast but they would be a great addition to any meal!
These little babies were a big hit with my family and friends. (They remind me a bit of the biscuits from Red Lobster) We always make sure to set aside some of what we make to give to those who gave us the veggies to make it! I feel like they deserve to taste the fruits of their labor, you know?
Till next time,
Don't have any yellow squash?
No problem, you can substitute zucchini!
Did you try this recipe?
Snap a pic and show them off in the comments!
Still have questions?
Leave a comment and let me know, I'm happy to help!