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Zucchini & Cheese Drop Biscuits

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 3/4 cup shredded zucchini
  • 1-1/4 teaspoons salt, divided
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup cold butter, cubed
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 cup 2% milk

Details

Preparation

Step 1

1.Preheat oven to 425°. Place zucchini in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss. Let stand 10 minutes. Rinse and drain well. Squeeze zucchini to remove excess liquid. Pat dry.

2. In a large bowl, whisk flour, baking powder and remaining salt. Cut in butter until mixture resembles coarse crumbs. Stir in zucchini, cheeses, tomatoes and basil. Add milk; stir just until moistened.

3. Drop by 1/3 cupfuls into a greased 13x9-in. baking pan. Bake 22-26 minutes or until golden brown. Serve warm.

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