Zucchini & Cheese Drop Biscuits 

Yield

Yield: 4 Servings

Ingredients

  • ¾ cup shredded zucchini
  • 1- ¼ teaspoons salt, divided
  • 2-½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ cup cold butter, cubed
  • ½ cup shredded cheddar cheese
  • ¼ cup shredded part-skim mozzarella cheese
  • ¼ 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

Instructions

  1. Preheat oven to 425°. Place zucchini in a colander over a plate; sprinkle with ¼ teaspoon salt and toss. Let stand 10 minutes. Rinse and drain well. Squeeze zucchini to remove excess liquid. Pat dry.
  2. 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.
  3. Drop by scant ⅓ cups into a greased 13×9-in. baking pan. Bake until golden brown, 22-26 minutes. Serve warm.

Notes

Recipe sourced from www.tasteofhome.com.

Photo from www.tasteofhome.com.

 

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Zucchini and Cheese Drop Biscuits
Zucchini and Cheese Drop Biscuits
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