Zucchini Biscuits Recipes

CHEDDAR-ZUCCHINI BISCUITS

Cheddar-Zucchini Biscuits image

I found this recipe in Cooking Pleasures magazine. They are absolutely delicious little biscuits. I hope you enjoy them.

Provided by snowangel

Categories Breads

Time 37m

Yield 12 biscuits, 12 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup shredded zucchini
1/2 teaspoon salt, divided
1 cup shredded aged cheddar cheese
1/4 cup sliced green onion
1 tablespoon all-purpose flour
2 cups all-purpose flour
2 teaspoons baking powder
6 tablespoons butter, chilled, cut up
1 cup milk

Steps:

Heat oven to 450°F Line baking sheet with parchment paper. Combine zucchini and 1/4 tsp of the salt in a small bowl; let stand 20 minutes. Discard excess liquid. Place zucchini in strainer; press on zucchini to drain any additional liquid. Combine zucchini, cheese, green onions and 1 Tbsp of the flour in medium 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.
Drop dough by tablespoonfuls onto baking sheet. Bake 10- 13 minutes or until light brown on top and bottom. Serve warm.

Nutrition Facts : Calories 182.3, Fat 9.9, SaturatedFat 6.1, Cholesterol 28, Sodium 277.9, Carbohydrate 18, Fiber 0.7, Sugar 0.3, Protein 5.4

ZUCCHINI & CHEESE DROP BISCUITS

Zucchini & Cheese Drop Biscuits image

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

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

3/4 cup shredded zucchini
1-1/4 teaspoons salt, divided
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup cold butter, cubed
1/2 cup shredded cheddar cheese
1/4 cup shredded part-skim mozzarella cheese
1/4 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

Steps:

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., 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., Drop by scant 1/3 cupfuls into a greased 13x9-in. baking pan. Bake until golden brown, 22-26 minutes. Serve warm.

Nutrition Facts : Calories 205 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 482mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

ZUCCHINI-CHEDDAR BISCUITS

Zucchini-Cheddar Biscuits image

A neat way to use your bounty crop of zucchini in an upgrade on the basic biscuit. Prep time does not include 30 minutes to stand.

Provided by JackieOhNo

Categories Breads

Time 30m

Yield 24 biscuits

Number Of Ingredients 11

Ingredients

2 cups shredded unpeeled zucchini (about 8 oz.)
2 teaspoons salt
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon fresh ground pepper
1/8 teaspoon salt
3 tablespoons unsalted butter, cold
1 cup packed shredded sharp cheddar cheese (about 4 oz.)
1 large egg
1 1/2 cups buttermilk

Steps:

Place zucchini in colander. Sprinkle with 1 t. salt and let stand 30 minutes. Squeeze zucchini dry with hands and place in medium mixing bowl. There should be about 1/2 cup.
Heat oven to 400 degrees.
Sift flour, baking powder, baking soda, remaining 1 t. salt, the pepper, and sugar into large mixing bowl. Cut in butter with pastry blender. Add cheese and toss with fork to combine.
Add egg to zucchini and beat lightly with fork, then stir in buttermilk. Add buttermilk mixture to dry ingredients and mix just until flour is moistened.
Turn dough out onto well-floured surface. Knead gently 6 times, adding flour if needed. Pat dough 3/4-inch thick with hands. Cut out 2-1/2-inch circles using floured cookie or biscuit cutter. Place circles on ungreased baking sheet. Gather and cut out scraps.
Bake until biscuits are puffed and tops are browned, 14-15 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 99.8, Fat 3.5, SaturatedFat 2.1, Cholesterol 17.1, Sodium 405.8, Carbohydrate 13.2, Fiber 0.5, Sugar 1.1, Protein 3.7

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