Zucchinilemonbiscuits Recipes

ZUCCHINI CHEDDAR BISCUITS

Zucchini Cheddar Biscuits image

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

Ingredients

3/4 cup zucchini, shredded (about 1 small zucchini)
1 1/2 teaspoons salt, divided
1 cup grated cheddar cheese
2 1/2 cups flour
1 tablespoon baking powder
1/2 cup butter, cold and cubed
1 cup milk

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.

ZUCCHINI CHEDDAR BISCUITS

Zucchini Cheddar Biscuits image

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

Ingredients

1/4 cup butter, cubed
1 large onion, chopped
2-1/2 cups biscuit/baking mix
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
3 eggs, lightly beaten
1/4 cup 2% milk
1-1/2 cups shredded zucchini
1 cup shredded cheddar cheese

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.

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