Cheddarzucchinibiscuits Recipes
ZUCCHINI CHEDDAR BISCUITS
My husband grows a big garden, and our squash crop always seems to multiply! We give squash to everyone but still have plenty left over for making jelly, relish, pickles, breads, cakes and brownies. - Jean Moore, Pliny, West Virginia
Provided by Taste of Home
Time 25m
Yield 16 biscuits.
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter. Add onion; saute until tender. In a large bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. In another bowl. whisk eggs and milk. Stir into biscuit mixture just until combined. Fold in zucchini and cheese. , Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 148 calories, Fat 9g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 315mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
ZUCCHINI & CHEESE DROP BISCUITS
These colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. -Keith Mesch, Mt. Healthy, Ohio
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- 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., 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 scant 1/3 cupfuls into a greased 13x9-in. baking pan. Bake until golden brown, 22-26 minutes. Serve warm.
Nutrition Facts : Calories 205 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 482mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
ZUCCHINI CHEDDAR BISCUITS
These tasty little nuggets can be a complete meal. Or you can make them as an appetizer. Spice it the way you want or consider adding some cooked sausage.
Provided by Ambervim
Categories Breads
Time 16m
Yield 15 Biscuits
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Place the zucchini in a cheese cloth and squeeze all of the excess water out.
- Transfer to a small bowl and add 1/3 of the salt and a dash of flour. Mix and let stand for 10 minutes.
- Place sifted flour, baking powder and remaining salt in food processor. Add butter. Whirl until the size of small peas.
- Add the milk, zucchini and cheddar until moistened. Drop batter, using two tablespoons, on a baking sheet lined with silpat.
- Bake for 10-12 minutes, or until edges are golden brown. Serve warm with butter.
CHEDDAR-ZUCCHINI BISCUITS
I found this recipe in Cooking Pleasures magazine. They are absolutely delicious little biscuits. I hope you enjoy them.
Provided by snowangel
Categories Breads
Time 37m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450°F Line baking sheet with parchment paper. Combine zucchini and 1/4 tsp of the salt in a small bowl; let stand 20 minutes. Discard excess liquid. Place zucchini in strainer; press on zucchini to drain any additional liquid. Combine zucchini, cheese, green onions and 1 Tbsp of the flour in medium bowl.
- Whisk remaining 2 cups flour, baking powder and remaining 1/4 tsp salt in medium bowl. With pastry blender or two knives, cut in butter until mixture resembles small peas. Stir in zucchini mixture. Stir in milk just until soft dough forms.
- Drop dough by tablespoonfuls onto baking sheet. Bake 10- 13 minutes or until light brown on top and bottom. Serve warm.
Nutrition Facts : Calories 182.3, Fat 9.9, SaturatedFat 6.1, Cholesterol 28, Sodium 277.9, Carbohydrate 18, Fiber 0.7, Sugar 0.3, Protein 5.4
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