Zucchinilemonbiscuits 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:

• In a mixing bowl whisk together flour, salt, baking powder, baking soda, garlic powder and thyme. Cut butter in small pieces and mix with flour until resembles small peas. Add the green onion, shredded zucchini and buttermilk and mix well with a spoon. Fold in the shredded cheese and mix.
• Spray a baking sheet with cooking spray. Drop mixture by spoonfuls onto baking sheet or you can flour your hands and roll into balls about the size of a walnut. Bake in preheated 450 degree oven 12 to 15 minutes until brown on tops.

ZUCCHINI CHEDDAR BISCUITS

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 & 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.