Zucchini Parmesan Drop Biscuits
Recipe: #43331
August 01, 2024
Categories: Breads, Cheese, Parmesan, Zucchini, Quick Breads, Butter/Margarine, more
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Original is 12 servings
Ingredients
- Drain
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- Dry
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- Wet
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- Topping
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Nutritional
- Serving Size: 1 (74.2 g)
- Calories 177.2
- Total Fat - 9.5 g
- Saturated Fat - 5.7 g
- Cholesterol - 24.2 mg
- Sodium - 320.4 mg
- Total Carbohydrate - 19.9 g
- Dietary Fiber - 2.8 g
- Sugars - 1.6 g
- Protein - 5 g
- Calcium - 117.9 mg
- Iron - 1.1 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees F
Step 2
Line a colander with a few paper towels.
Step 3
Place the shredded zucchini inside.
Step 4
Add 1/2 teaspoon salt, and gently mix together.
Step 5
Top with another paper towel and press down so the paper towels begin absorbing some liquid.
Step 6
Let sit for 10 minutes.
Step 7
Lift everything up using the bottom paper towel and, over the sink, wring/squeeze out as much liquid as you can.
Step 8
The goal is to remove as much moisture from the zucchini as possible.
Step 9
You will have 1/2 cup of shredded zucchini to use in the dough.
Step 10
Place the flour, baking powder, baking soda, garlic powder, parsley, pepper, and parmesan cheese in a large food processor.
Step 11
Whisk or pulse until combined.
Step 12
Add the cubed butter and combine.
Step 13
Add buttermilk and mix until the dough forms ball.
Step 14
Drop 12 balls onto cookie sheet.
Step 15
Brush with buttermilk topping.
Step 16
Bake for 19 minutes until golden.
Tips
No special items needed.
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