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Zucchini & Cheese Drop Biscuits

Name: Zucchini & Cheese Drop Biscuits
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 dozen.
Ingredients: 3/4 cup shredded zucchini; 1-1/4 teaspoons salt, divided; 2-1/2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 cup cold butter, cubed; 1/2 cup shredded cheddar cheese; 1/4 cup shredded part-skim mozzarella cheese; 1/4 cup shredded Parmesan cheese; 2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry; 2 tablespoons minced fresh basil or 2 teaspoons dried basil; 1 cup 2% milk

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Test Kitchen Approved

Total Time

Prep: 25 min. + standing Bake: 25 min.

Makes

1 dozen

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

Zucchini & Cheese Drop Biscuits Recipe photo by Taste of Home

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Ingredients

3/4 cup shredded zucchini
1-1/4 teaspoons salt, divided
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup cold butter, cubed
1/2 cup shredded cheddar cheese
1/4 cup shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 cup 2% milk

Directions

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

1 biscuit: 205 calories, 11g fat (7g saturated fat), 29mg cholesterol, 482mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 6g protein.

Zucchini & Cheese Drop Biscuits

Ingredients

Directions

Nutrition Facts

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