Zucchini & Cheese Drop Biscuits

Zucchini & Cheese Drop Biscuits
Zucchini & Cheese Drop Biscuits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    Cup Shredded Zucchini

  • 1 3/4

    tsp. Salt, divided

  • 2 1/2

    Cups Flour

  • 1

    Tbs. Baking Powder

  • 1/2

    Cup Cold Butter, cubed

  • 1/2

    Cup Sharp Cheddar Cheese, shredded

  • 1/4

    Cup Mozzarella Cheese, shredded

  • 1/4

    Cup Parmesan Cheese, shredded

  • 2

    Tbs. Sun Dried Tomatoes, oil packed, patted dry

  • 2

    Tbs. Fresh Basil, minced or 2 tsp. Dried Basil

  • 1

    Cup Milk

Directions

Preheat oven to 425 degrees. Place zucchini in a colander over a plate; sprinkle with 1/4 tsp. salt and toss. Let stand 10 minutes. Rinse and drain well. Squeeze zucchini to remove excess liquid. Pat dry. 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. Drop by 1/3 cupfuls into a greased 13 x 9 inch baking pan. Bake for 22-26 minutes or until golden brown. Serve warm.

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