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Zucchini, Cheddar Cheese & Herb Biscuits скачать в хорошем качестве

Zucchini, Cheddar Cheese & Herb Biscuits 4 года назад

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Zucchini, Cheddar Cheese & Herb Biscuits

Moist, Cheesy, Full of flavor biscuits. They have a tender texture, and I think you'll find them quite tasty. You'll want to make these before the zucchini disappear for the season. This is a good recipe for a beginner baker. Easy and very "rewarding." The recipe and directions are featured down below. Check out more of my Quick Bread and Biscuits on my QUICK BREADS AND MORE PLAYLIST:    • Quick Breads, Cookies, Bars and More   Jill’s Zucchini, Cheddar & Herb Biscuits 1/2 cup shredded peeled zucchini 1/2 tsp kosher salt 2 cups all-purpose flour (and a little extra for your work surface) 2 tsp baking powder 1/2 tsp baking soda 8 tablespoons cold butter, cut into approx. 1/2 inch cubes. You could use cube-style margarine if preferred. 3/4 cup shredded cheddar ¼ teaspoon onion powder ½ teaspoon Italian herbs 1/8 teaspoon ground black pepper 3/4 cup buttermilk INSTRUCTIONS: Preheat oven to 450F. Shred the zucchini (medium size shred). Wring it well to remove the water. This can be done in paper towels or a cloth towel or a cloth bag. (I used a cotton produce bag.) Set aside. In the bowl of a food processor add the flour, baking soda, baking powder and salt. Pulse to combine. Add the butter and process until the mixture resembles cornmeal. There should be no large pieces of butter. Add the cheddar cheese, onion powder and Italian herbs and pulse to combine into the flour mixer. Add the buttermilk. Pulse several times until the dough becomes a ball. Remove the dough from the processor and place in a bowl. Add the drained zucchini and mix into the dough until the zucchini is well distributed in the dough. On a flour dusted work surface, press the dough so the dough is approximately ½” thick. Cut the dough into 8-10 portions. You can cut the biscuits into the shape you like. If you want smaller biscuits, cut into 12 pieces. Place on a cookie sheet with parchment paper or a Silpat type liner. Biscuits should be about 2” apart. Bake for approximately 12-15 minutes until golden brown. Show my channel a little love! To help support my channel: SHOP MY AMAZON AFFILIATE STORE HERE: https://www.amazon.com/shop/jill4today KITCHEN TOOLS I USED IN TODAY'S VIDEO: Breville Food Processor: https://amzn.to/38IbEcJ Pyrex Glass Measuring Cup Set: https://amzn.to/2Ylh37v Reynold’s Parchment Baking Sheets: https://amzn.to/3DLoyoB Cotton Produce Bags: https://amzn.to/3BAbMHw Pyrex Glass Mixing Bowl Set: https://amzn.to/3nfHeXV Cooling Rack: https://amzn.to/3zIPByr Box Shredder: https://amzn.to/3kRGy8f Italian Herb Blend: https://amzn.to/38Fu7qc Onion Powder: https://amzn.to/2YkxEZ3 I am a participant in the Amazon Associates Program; an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com. Each time you use my link and shop anywhere in Amazon, I receive a small commission. This helps support the channel at NO additional cost to you. Thank you! ✅ SUBSCRIBE & never miss a video! 🔔 HIT that BELL to receive a notification when I upload new videos! 👍 THUMBS UP my video if you enjoyed watching, please! Want to contact me? Email me at: [email protected] Website: http://www.jill4today.com Check out my Facebook page:   / jill4today52   #zucchini #biscuits #zucchinibread #jill4today #baking

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