- 2 cups Yellow Squash, shredded
- 1 teaspoon Salt
- 3 cups Flour (you can use gluten free flour)
- 1 Tablespoon Baking Powder
- 2 teaspoons Baking Soda
- 1/2 teaspoon Garlic Powder
- 4 Tablespoons Butter, melted
- 1 cup Cheddar Cheese, shredded
- 3/4 cup Milk
Start by gathering ingredients. I used fresh yellow squash from the garden but if you want to make this in the winter you can use frozen, shredded squash. You could also use zucchini if you don't have yellow squash.
Mix together all the dry ingredients. Add in the shredded squash and stir until coated with the dry ingredients.
Add in the remaining ingredients and mix together well. I used my hands to make sure I didn't leave any clumps in the dough.
Drop with a large cookie scoop into a lightly greased 9x13 baking dish or two 8x8 baking dishes. You should place the biscuits fairly close together.
Stick the biscuits in the oven at 400 degrees for about 15 minutes (20 minutes for gluten free). The biscuits will be brown on the top.
Enjoy with a nice slice of butter spread over the top. YUM