Golden Zucchini and Olive oil biscuits
My olive oil is ideal for these savoury little biscuits. Tender and moist with a golden exterior, they can be topped with dips, cream cheese and smoked salmon or eaten just as is.
1 1/2 cups unbleached, all purpose flour (375 ml)
3/4 tsp. baking powder (3.5 ml)
1/2 tsp. baking soda (2.5 ml)
1/3 cup fine semolina (75 ml)
1/2 tsp. sea salt (2.5 ml)
freshly cracked black pepper to taste
2/3 cup buttermilk (150 ml)
1/3 cup good quality olive oil ( 75ml)
grated zest of 1 lemon
2 Tbsp. chopped chives (25 ml)
1 cup coursely grated zucchini ( about 1 small)
Brush muffin tin with olive oil or line with papers.
Preheat oven to 375°.
In a medium bowl, sift together flour, with baking powder and soda. Stir in the fine semolina , salt and pepper.
In another medium bowl, whisk together buttermilk, olive oil, egg, lemon zest and chopped chives until blended. Stir in zucchini.
Fold wet ingredients into dry until just combined. Some flour streaks should still be visible. Divide batter evenly into prepared tin.
Bake at 375° for 18 - 20 min. or until golden and tester comes out dry when inserted into center.