CHEDDAR ZUCCHINI BISCUITS
These little biscuits are delicious and go great with any meal. We love them for breakfast with bacon and eggs, they are great with soup for lunch and go with anything you have for dinner.
Provided by The Southern Lady Cooks
Categories bread
Time 30m
Number Of Ingredients 11
Steps:
- In a mixing bowl whisk together flour, salt, baking powder, baking soda, garlic powder and thyme. Cut butter in small pieces and mix with flour until resembles small peas. Add the green onion, shredded zucchini and buttermilk and mix well with a spoon. Fold in the shredded cheese and mix.
- Spray a baking sheet with cooking spray. Drop mixture by spoonfuls onto baking sheet or you can flour your hands and roll into balls about the size of a walnut. Bake in preheated 450 degree oven 12 to 15 minutes until brown on tops.
ZUCCHINI CHEDDAR BISCUITS
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. - Jean Moore, Pliny, West Virginia
Provided by Taste of Home
Time 25m
Yield 16 biscuits.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 148 calories, Fat 9g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 315mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
CHEDDAR-ZUCCHINI BISCUITS
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
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 CHEDDAR BISCUITS
These tasty little nuggets can be a complete meal. Or you can make them as an appetizer. Spice it the way you want or consider adding some cooked sausage.
Provided by Ambervim
Categories Breads
Time 16m
Yield 15 Biscuits
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Place the zucchini in a cheese cloth and squeeze all of the excess water out.
- Transfer to a small bowl and add 1/3 of the salt and a dash of flour. Mix and let stand for 10 minutes.
- Place sifted flour, baking powder and remaining salt in food processor. Add butter. Whirl until the size of small peas.
- Add the milk, zucchini and cheddar until moistened. Drop batter, using two tablespoons, on a baking sheet lined with silpat.
- Bake for 10-12 minutes, or until edges are golden brown. Serve warm with butter.
ZUCCHINI-CHEDDAR BISCUITS
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
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
ZUCCHINI CHEDDAR BISCUITS
These are savory, not sweet, but oh so yummy!
Provided by Anne Chance
Categories Savory Breads
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 400F
- 2. In a bowl combine dry ingredients (flours, wheat germ, baking powder, herbs, garlic powder, brown sugar, salt and pepper).
- 3. Melt butter in fry pan, saute onions until soft but not browned. Combine onions (and butter) with dry ingredients.
- 4. Add zucchini and combine.
- 5. Add eggs, water and greek yogurt and combine.
- 6. Add cheddar cheese and combine.
- 7. On a pre-greased (I use PAM) baking sheet arrange spoonfuls of mixture in golf ball sized portions, allowing enough space for the batter to spread approximately twice the size of the original ball.
- 8. Bake for 40 minutes or until a deep golden brown. Makes approximately 36 biscuits.
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