Cheddar Zucchini Biscuits |
I put most of them into the freezer for future enjoyment when I am craving cheesy bready things. This would be another easy and delicious recipe for autumn potlucks. The original recipe was published in a magazine but I don't know which.
Cheesy Zucchini Biscuits
Makes 12-18 small biscuits
INGREDIENTS
3/4 cup shredded zucchini
1/2 tsp salt, divided
1 cup shredded aged cheddar cheese (sharp white cheddar is excellent)
1/4 cup sliced green onions (optional)
2 cups plus 1 Tbsp flour, divided
2 tsp baking powder
6 Tbsp butter, chilled, cut up
1 cup milk
DIRECTIONS
Heat oven to 450.
Line baking sheet with parchment paper or aluminum foil (or spray with cooking spray).
Combine zucchini and 1/4 tsp salt in small bowl; let stand 20 minutes. Place zucchini in strainer; press on zucchini to drain any liquid.
Combine zucchini, cheese, green onions and 1 Tbsp flour in medium bowl.
Whisk remaining 2 cups flour, baking powder and remaining 1/4 tsp salt in medium bowl.
With pastry blender, 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 (13 minutes in my oven). Serve warm.
Make extra to wrap in plastic in the freezer, they are great re-heated.
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