ZUCCHINI BISCUITS
I over bought zucchini when it was on sale and just had to figure out ways to use it. This recipe freezes well and is also very tasty. I love zucchini and when you can use it to make different kinds of bread makes it even better.
Provided by Janet Crow
Categories Biscuits
Time 25m
Number Of Ingredients 10
Steps:
- 1. Combine flour and seasonings in a bowl, in another bowl combine eggs and milk and lightly beat this mixture to combine. Pour the egg mixture into the flour and stir to combine. Fold in the zucchini, onions and cheese.
- 2. Once mixed well scoop (I used a small ice cream scoop, lightly greased with cooking spray) mixture onto a well greased cookie sheet. Bake at 400 degrees for 15-20 minutes or until lightly browned on top. Brush with melted butter on top. Mine made 15 biscuits.
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Afifa Khan
[email protected]Just made these and they're delicious! So moist and flavorful. I'll definitely be making these again.
Mrasa Thoai
[email protected]These are so quick and easy to make, and they're always a hit with my family and friends. I love that I can use up my extra zucchini in this recipe.
Tshepi Morongwa
[email protected]These biscuits were a disaster! They were dry and crumbly, and they didn't have any flavor. I followed the recipe exactly, so I'm not sure what went wrong.
Felicia Ndou
[email protected]Meh.
gabriel schrader
[email protected]I was a bit skeptical about these biscuits because I'm not a huge fan of zucchini, but they were actually really good! The zucchini added a nice subtle flavor and moisture. I would definitely make these again.
rj.nayon nayon
[email protected]Followed the recipe exactly and they turned out great! Light, fluffy, and moist. Will definitely make again.
Shani Ashraf
[email protected]These zucchini biscuits were a hit with my family! They were so moist and flavorful, and the zucchini added a nice sweetness. I will definitely be making these again.