Sunday, January 24, 2010

Mexican Blend Cheese and Zucchini Biscuits


Hot, cheesy biscuit with little built-in butter pockets.

Pushing a year ago, I made these biscuits according to the original recipe without deviating one iota.  A small zucchini rolling around in the crisper made me think of these and I thought I'd try making them with the Mexican-blend cheese we had instead of making a special trip to the store and forking over $12 for a super fancy extra-sharp ancient cheddar (though that cheddar is really good).

Click the link below to check out how they turned out with that expensive cheese.  Roll on to see how these turned out with my cheap Kirkland bulk pack of Mexican blend.

Mexican Blend Cheese and Zucchini Biscuits

3/4 c shredded zucchini (or 1 Italian squash shredded)
1/2 tsp salt, divided
1 c shredded Mexican blend cheese
1/4 c sliced green onions
1 tbsp + 2 cups all-purpose flour, divided
2 tsp baking powder
6 tbsp butter, chilled, cut-up
1 c milk

Heat oven to 450°F. Grease an 11x15 baking sheet with butter (or do a couple batches with a smaller sheet if your large ones are all nasty like mine).

Combine zucchini and 1/4 tsp salt in small bowl; let stand 20 minutes. Discard excess liquid. Place zucchini in strainer; press on zucchini to drain any additional liquid.


Combine zucchini, cheese, green onions and 1 tbsp flour in a medium bowl.


Whisk remaining 2 cups flour, baking powder and 1/4 tsp salt in medium bowl. With pastry blender, cut in butter until mixture resembles small peas.
 

Stir in zucchini mixture.


Stir in milk just until soft dough forms.


Drop dough by large spoonfuls onto baking sheet.


Bake 10-13 minutes or until light brown on top and bottom.


Serve warm.


While these didn't have the sharp aged cheddar twang, they were still good, really good. If you have a discerning palate, want to prepare some biscuits for a special occasion or have an extra 12 bucks laying around to spend on cheese, by all means make it with the fancy cheese.  If you don't have that extra 12 bucks, you won't be disappointed with every-day laying-around-in-the-fridge cheese.  Trust me.

Cost:
  • zucchini: $0.67
  • Mexican-blend cheese: $0.56
  • milk: $0.25
  • green onions: $0.25
  • SWAG everything else: $0.50
Total: $2.23.  Making each biscuit $0.19.  Now that's more like it.     


1 comments:

Laura said...

Nice! If anyone else tries this, I'd also recommend slipping in just a BIT of aged/expensive cheese... it makes the flavor great without having to spend a ton of money.