Zucchini Bay Biscuits
The classic Red Lobster biscuits you know, but vegan and better for you!
Equipment
- Baking sheet
- Pastry brush
Ingredients
- 1 cup whole wheat flour
- 2 tsp baking powder
- 2 tbsp garlic powder
- 1/2 tsp cayenne powder or chili powder
- 1 tsp salt
- 1/2 cup water
- 2 tbsp vegan butter melted
- 1 cup shredded zucchini about 1 small zucchini
- 1 cup vegan cheddar shreds such as Follow Your Heart or Daiya
Buttery Topping
- 2 tbsp vegan butter
- 1 tsp garlic powder
- 1/2 tsp parsley flakes
- 1/4 tsp cayenne powder or chili powder
Instructions
- Preheat oven to 425F.
- In a large bowl, combine the flour, baking powder, garlic powder, cayenne/chili powder and salt. Make a well in the middle of the ingredients.
- Add 2 tablespoons of melted vegan butter and the water to the dry ingredients and stir until fully combined. It will be starting to form into a dough at this point.
- Add the shredded zucchini to the dough (it will look like a lot) and stir well until the zucchini shreds are evenly distributed throughout the mixture. Fold in the vegan cheddar shreds. The mixture will be very moist.
- Using a cookie scoop or two spoons, scoop 2-4 tablespoon dollops of dough on to your baking sheet (you will end up with 15-20 biscuits, depending on how big you make them).
- Bake biscuits for 20-25 minutes until golden brown on the bottom, watching them closely after the 20 minute mark to make sure you don't burn them.
- While the biscuits bake, make the Buttery Topping. Melt 2 tablespoons of vegan butter in the microwave for 10-20 seconds, until liquefied. Stir in garlic powder, parsley flakes and cayenne/chili powder.
- When the biscuits come out, immediately brush the tops with the Buttery Topping using your pastry brush. Place them back in the oven for 1 minute.
- Allow to cool for at least 5 minutes before removing from baking sheet. Serve warm.