Garlic Zucchini Pepperoni Biscuits

Preheat oven to 375 F.

First things first. Combine your flours, baking powder, salt, and seasonings in a large bowl and really mix it up. Feel free to use any flour you have on hand. I prefer a mix of white whole wheat and all-purpose flour so I get the extra fiber and nutrients wheat flour provides. The all-purpose flour keeps the biscuits from being heavy and dense.

Now for my favorite kitchen tool, those handy kitchen scissors. I use my kitchen scissors so often that I honestly have 3 different pair. They are great for cutting up food for little mouths but in this case we are using them to chop up your turkey pepperoni. You could also sub real pepperoni or bacon here but remember that would increase the calorie content.

Next, shred the zucchini using a box grater. Zucchini is super versatile and can be used in sweet and savory foods. I love the color it gives the biscuits. But more than that, I love the added nutrients it provides and how moist it keeps the biscuits. 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 instead be quite dense.

Almost done. Pour the milk and yogurt into the dry ingredients and give it a few stirs before adding in the pepperoni and zucchini. Now just spoon the dough onto a greased cookie sheet. I used a 1/4 cup scoop and got 13 biscuits. Sprinkle on the Parmesan and bake for roughly 20 minutes. Every oven is different so keep an eye on them.