Zucchini & Cheese Drop Biscuits

By á-24734

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

Preparation

Step 1

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.