ZUCCHINI & CHEESE DROP BISCUITS
These colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. -Keith Mesch, Mt. Healthy, Ohio
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Place zucchini in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss. Let stand 10 minutes. Rinse and drain well. Squeeze zucchini to remove excess liquid. Pat dry., In a large bowl, whisk flour, baking powder and remaining salt. Cut in butter until mixture resembles coarse crumbs. Stir in zucchini, cheeses, tomatoes and basil. Add milk; stir just until moistened., Drop by scant 1/3 cupfuls into a greased 13x9-in. baking pan. Bake until golden brown, 22-26 minutes. Serve warm.
Nutrition Facts : Calories 205 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 482mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
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shahram hussaini
[email protected]I was skeptical at first, but these biscuits were actually really good! They were quick and easy to make, and the cheese gave them a nice flavor. I would definitely recommend them.
mikey bc
[email protected]These biscuits were so easy to make and they tasted delicious. I'm definitely going to be making them again!
Braise mi
[email protected]I tried this recipe last night and it was a hit with my family! The biscuits were light and fluffy with the perfect amount of cheese. I followed the recipe exactly and they turned out perfectly. I will definitely be making these again soon.