Zucchini & Cheese Drop Biscuits
By á-24734
Rate this recipe
0/5
(0 Votes)
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
Details
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.
You'll also love
- Maple Apple Chicken in the Slow... 0/5 (0 Votes)
- Key Lime Pie (Pepe's Cafe Recipe) 0/5 (0 Votes)
- Pickled Vidalia Onions 0/5 (0 Votes)
- Smoked Salmon Ravioli with Lemon... 0/5 (0 Votes)
- Pumpkin Fluff - WW 1 PointPlus 0/5 (0 Votes)
- ZUCCHINI PARMESAN BALLS 0/5 (0 Votes)
Review this recipe