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!

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