Cheddar Zucchini Drop Biscuits
Recipe: #20125
July 13, 2015
Categories: Breads, Breakfast, Dinner rolls or other breads, Cheese, Christmas Fathers Day, Thanksgiving, Oven Bake, Vegetarian, Zucchini, Kosher Dairy, more
"The biscuit batter is dropped onto the baking sheet, I also mixed in some minced jalapeno pepper"
Original is 15 servings
Ingredients
Nutritional
- Serving Size: 1 (54.9 g)
- Calories 136.3
- Total Fat - 6.7 g
- Saturated Fat - 4.1 g
- Cholesterol - 18.2 mg
- Sodium - 239.3 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 0.5 g
- Sugars - 1.1 g
- Protein - 4.5 g
- Calcium - 137.7 mg
- Iron - 0.3 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine zucchini and 1/4 tsp of the salt in a small bowl; let stand 20 minutes. then discard excess liquid. Place zucchini in strainer; press on zucchini to drain any additional liquid.
Step 2
Combine zucchini, cheese, green onions and 1 Tbsp of the flour in mixing bowl. Whisk remaining 2 cups flour, baking powder and remaining 1/4 tsp salt in medium bowl. With pastry blender or two knives, cut in butter until mixture resembles small peas. Stir in zucchini mixture. Stir in milk just until soft dough forms.
Step 3
Drop dough by tablespoonfuls onto greased baking sheet.
Step 4
Bake at 450 for 10- 13 minutes or until light brown on top and bottom. Serve warm.
Tips
No special items needed.
0 Reviews
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