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
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
Reviews
Amazing! Definitely serve straight from the oven. I did add a sprinkle of shredded cheddar to tops before baking. Gluten Free bakers: I use Bob’s Red Mill 1 to 1 Baking Flour in place of all-purpose flour. Fantastic!
Excellent ! I put everything but the zucchini and milk together ahead of time and set the bowl in a cool place. It took a minute to throw it all together when l was ready. They looked beautiful and they were excellent cold the following day. I will make these again. Janet VFE
These are fabulous! I tasted them right after I made them, then ate 4 of them. I'll be making these a lot!
I have made these biscuits multiple times for a variety of occasions. Each time they are received very well. They are a part of breakfasts buffet and with soups. I make them smaller than the recipe calls for, so the recipe makes closer to 2 dozen or more. I recommend these whole heartedly.
love these they are so moist and tasty.
I absolutely love these biscuits! They are delicious served with Creamy White Chili. Perfection on a plate.
Great biscuits.
These are delightful---something different for a change. I brought them to a function and everyone wanted the recipe. They are at their best fresh out of the oven but still good the next day.