Biscuits/Scones/Breakfast/Sides

Garlic Zucchini Pepperoni Biscuits

Look at these babies….Don’t you love the contrasting colors that the pepperoni and zucchini give? I may or may not have eaten a slightly ridiculous amount of these but taste testing is serious business.

How are they FRESH out of the oven you ask??? (like still steaming, burn your tongue right off kind of fresh?) AWESOME… and totally worth that weird numb spot I currently have on my tongue from burning it with said biscuit. They are also awesome lukewarm, room temperature, and cold…..hey, its important to be thorough when taste testing.
Now I like a lot of flavor in my biscuits so I went all out here. Garlic, oregano, parmesan, turkey pepperoni and some random Italian seasoning I had in my cupboard all went in and what emerged from my oven was something that I immediately wanted to dip into marinara, then dip into potato soup and then eat with eggs the next morning… all in good time my little carby friend, all in good time. And at under 90 calories a biscuit, you can feel good about stuffing your face with a couple… I know I did.
 

Garlic Zucchini Pepperoni Biscuits

  • Yield: 13 biscuits
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Ingredients

  • 1 1/4 cup white whole wheat flour
  • 3/4 cup all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon Italian seasoning
  • 1 cup plain nonfat Greek yogurt (any plain yogurt would be fine)
  • 1/2 cup 2% milk
  • 16 slices turkey pepperoni
  • 1 medium zucchini shredded
  • 2 tablespoon shredded parmesan cheese

Instructions

  1. Preheat oven to 375

  2. Dice turkey pepperoni. You could also sub real pepperoni or bacon here but remember that would increase the calorie content.

  3. Shred a medium zucchini. Because of how much water is in zucchini (after you shred it) take a paper towel and press all the extra liquid out. Don't skip this step or your biscuits won't be light and fluffy but will be quite dense.

  4.  Pour the wet ingredients into the dry and give it a few stirs before adding in the pepperoni and zucchini.

  5. Spoon the dough onto a greased cookie sheet. I used a 1/4 cup and got 13 biscuits.

  6. Sprinkle on the parmesan and bake for appx 20min. Every oven is different so keep an eye on them.

Notes

 90 calories a biscuit

 

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