Zucchini Cheddar And Herb Biscuits Recipes

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.

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.

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.

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.