Zucchini Biscuits Recipes

ZUCCHINI CHEDDAR BISCUITS

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.

CHEDDAR-ZUCCHINI BISCUITS

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.

ZUCCHINI & CHEESE DROP BISCUITS

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.

ZUCCHINI-BISCUIT CASSEROLE

Steps:

• Set oven to 375°F.
• Butter a 1 1/2-quart casserole dish.
• In a bowl, combine biscuit mix, Parmesan cheese, dill, salt and pepper.
• Add eggs and oil; mix well.
• Stir in zucchini and onion until blended.
• Pour into greased baking dish.
• Bake uncovered 25-30 minutes or until golden brown.

ZUCCHINI-CHEDDAR BISCUITS

Steps:

• Place zucchini in colander. Sprinkle with 1 t. salt and let stand 30 minutes. Squeeze zucchini dry with hands and place in medium mixing bowl. There should be about 1/2 cup.
• Heat oven to 400 degrees.
• Sift flour, baking powder, baking soda, remaining 1 t. salt, the pepper, and sugar into large mixing bowl. Cut in butter with pastry blender. Add cheese and toss with fork to combine.
• Add egg to zucchini and beat lightly with fork, then stir in buttermilk. Add buttermilk mixture to dry ingredients and mix just until flour is moistened.
• Turn dough out onto well-floured surface. Knead gently 6 times, adding flour if needed. Pat dough 3/4-inch thick with hands. Cut out 2-1/2-inch circles using floured cookie or biscuit cutter. Place circles on ungreased baking sheet. Gather and cut out scraps.
• Bake until biscuits are puffed and tops are browned, 14-15 minutes. Let cool slightly before serving.