Most of August and September we will see some great deals in the stores for yellow squash (under $1.00/lb.). Or you will see a ton of it growing in your garden. In the past our family has only made recipes using yellow squash for calabacitas, fried yellow squash, blueberry & yellow squash bread, and a few others, but I have you ever heard of using yellow squash in biscuits? Before we teamed up with some amazing bloggers to exchange recipes over the summer, I had never heard of it myself. My first thought was what a great way for our young children to get some veggies and for us to use up our gardens wealth of yellow squash! From the reviews this is one recipe I will be making in the next week!
What You Need:
- 2 cups Yellow Squash, shredded
- 1 teaspoon Salt
- 3 cups Flour (you can use gluten free flour)
- 1 Tablespoon Baking Powder
- 2 teaspoons Baking Soda
- 1/2 teaspoon Garlic Powder
- 4 Tablespoons Butter, melted
- 1 cup Cheddar Cheese, shredded
- 3/4 cup Milk
Tip: In the past when I have shredded my yellow squash I just used a portable cheese grater it’s extremely quick and very little clean up! Also were you aware you can even freeze shredded squash? This is something I will be doing this year. In the past I have always used shredded squash to make fried squash patties (which I love)!
Preheat oven to 400 degrees.
After all the ingredients are mixed together. Drop a scoop of dough with a large cookie scoop into a lightly greased 9×13 baking dish or two 8×8 baking dishes. Placing the biscuits fairly close together. Cook for roughly 15 minutes (20 minutes for gluten free), until the biscuits are lightly brown on the top. Once the biscuits are removed from the oven use spray butter and done!
You can also freeze the biscuits in the raw form. Just add a piece of wax to a cookie sheet and freeze the dough for about 30 minutes, remove from the wax paper and place in a freezer zip lock bag. This is great way to cook biscuits, when you only need a few at a time.
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