Zucchini & Cheese Drop Biscuits
TOTAL TIME: Prep: 25 min. + standing Bake: 25 min.
YIELD: 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
Ingredients
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3/4 cup shredded zucchini
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1-1/4 teaspoons salt, divided
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2-1/2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 cup cold butter, cubed
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1/2 cup shredded cheddar cheese
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1/4 cup shredded part-skim mozzarella cheese
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1/4 cup shredded Parmesan cheese
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2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
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2 tablespoons minced fresh basil or 2 teaspoons dried basil
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1 cup 2% milk
Directions
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1.
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.
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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.
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3.
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.
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