Best 3 Zucchini Cheddar Biscuits Recipes
If you're looking for a delicious and easy-to-make side dish or snack, zucchini cheddar biscuits are an excellent choice. With their tender, fluffy texture and cheesy flavor, these biscuits are sure to be a hit at your next gathering. Plus, they're a great way to use up any leftover zucchini you have on hand.
Here are our top 3 tried and tested recipes!
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.
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
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.
Tips:
- Use fresh zucchini. Fresh zucchini is more flavorful and has a better texture than zucchini that has been stored for a long time. If you don't have fresh zucchini, you can use frozen zucchini that has been thawed and drained.
- Grate the zucchini finely. This will help the zucchini distribute evenly throughout the biscuits and prevent them from being too dense.
- Use a sharp cheddar cheese. A sharp cheddar cheese will give the biscuits more flavor than a mild cheddar cheese.
- Don't overmix the dough. Overmixing the dough will make the biscuits tough. Mix the dough just until the ingredients are combined.
- Bake the biscuits at a high temperature. This will help the biscuits rise and become golden brown.
Conclusion:
Zucchini cheddar biscuits are a delicious and easy-to-make snack or side dish. They're perfect for potlucks, picnics, or lunchboxes. With their combination of sweet zucchini and sharp cheddar cheese, these biscuits are sure to be a hit with everyone who tries them.
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