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Zucchini Cheddar Biscuits Recipe

Zucchini Cheddar Biscuits Recipe photo by Taste of Home

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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.

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Zucchini Cheddar Biscuits Recipe

Prep/Total Time: 25 min.

Yield: 16 Servings

15 10 25

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 (4 ounces) shredded cheddar cheese

Directions

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. Yield: 16 biscuits.

Originally published as Zucchini Cheddar Biscuits in Country Extra September 2007, p51

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Zucchini Cheddar Biscuits

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(1-1) of 1 reviews

Reviewed on Aug. 11, 2012 by mom_of_boys_81

I also add one clove of garlic and saute with the onion & butter. They remind me of the Cheddar Biscuits from Red Lobster!! We grow, shred, and freeze our own Zucchini then we can eat these biscuits all winter long!