August 7, 2019

Cheddar and thyme yellow squash biscuits


Fluffy homemade biscuits filled with flecks of yellow squash, sharp cheddar cheese, and fresh thyme! These biscuits make a delicious side dish to soups, chilis, salads, and more and are also delicious for egg and ham breakfast sandwiches.

I hope everyone is enjoying #FarmersMarketWeek! I knew that I wanted to use yellow squash. Yellow squash, like zucchini, can be a very prolific garden plant. So, it's one that you may see a lot at the farmers' market, or popping up in your CSA baskets, or from your neighbor's gardens (or your own). If you are looking for a new way to use it up, try out these biscuits. The yellow squash and yellow cheese give these a bright and sunny appearance, making them lovely for summer. The thyme adds a bit of fresh herb flavor without being overpowering. They are easy to whip up and very versatile as well. I love homemade biscuits like this to slice open for breakfast and top with a fried egg and ham (and maybe a little extra cheese). It makes a perfect and hearty breakfast. I'm looking forward to making them again soon to eat with some soup.


Yield: 12 biscuits

Cheddar and Thyme Yellow Squash Biscuits

Fluffy biscuits full of grated yellow summer squash, flecks of sharp cheddar, and fresh thyme.

ingredients:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 cup milk (I used whole)
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 2 lightly packed cups grated yellow squash (unpeeled)
  • 1 cup grated sharp cheddar cheese
  • 1 heaped teaspoon minced fresh thyme leaves

instructions:

How to cook Cheddar and Thyme Yellow Squash Biscuits

  1. Preheat the oven to 400 degrees. Line two baking sheets with parchment or silicon baking mats.
  2. In a large bowl, whisk together the flour through garlic powder. Stir in the milk and butter until just combined. Then stir in the yellow squash, cheddar, and thyme until combined.
  3. Use an ice cream scoop to scoop the batter. Place each biscuit about an inch apart on the baking sheets. Bake for 15-18 minutes, until the biscuits are golden and an inserted toothpick comes out clean.
  4. Cool on a wire rack and serve warm or room temperature.
Created using The Recipes Generator

I hope you give these cheesy yellow squash biscuits a try!


Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Wednesday Farmer’s Market Week Recipes

12 comments:

  1. I bring some salad over and let's have the lunch together .-) These biscuits look so good, Amy.

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  2. These biscuits look incredible and the flavors! I love these!!

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  3. These biscuits look gorgeous! Neat way to use squash, too. Thanks!

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  4. I love the idea of using squash in these biscuits. I might try some with zucchini!

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  5. I am going to make these. My squash is slow in coming in, but I will do it when I get a couple!

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  6. These look more enticing than the Red Lobster cheddar bay biscuits. Saving this recipe so I can try these.

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  7. Amy, these look wonderful! I love making biscuits with cheese and herbs, but adding squash adds a whole new level of goodness!

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  8. These are some beautiful biscuits, and the squash is such a tasty and pretty ingredient!

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  9. I never would have thought to include squash in biscuits - love this idea! I have an abundance of squash, so I will be making this before summer is over!

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  10. Dear Amy, delicious recipe, great presentation and I so like the color these biscuits have! One fabulous summertime recipe, my friend!

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  11. I've got crookneck in the garden. Printed this out to give them a try. They look awesome!

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  12. I am totally drooling over the squash in these biscuits! They look packed with deliciousness.

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