Best Zucchini Biscuits Recipes

ZUCCHINI CHEDDAR BISCUITS

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.

ZUCCHINI & CHEESE DROP BISCUITS

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.

ZUCCHINI BISCUITS

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.

ZUCCHINI CHEDDAR BISCUITS

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

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 cupful 2 inches apart onto greased baking sheets. Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 16 biscuits.

ZUCCHINI CHEDDAR BISCUITS

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.

CHEDDAR-ZUCCHINI BISCUITS

Steps:

• Preheat oven to 450 degrees F. Line baking sheet with parchment paper. Combine zucchini and 1/4 teaspoon 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 teaspoon of flour in medium bowl. Whisk remaining 2 cups flour, baking powder and remaining 1/4 teaspoon 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 teaspoonfuls onto baking sheet.
• Bake 10 to 13 minutes or until light brown on top and bottom. Serve warm.

CHEDDAR-ZUCCHINI BISCUITS

Steps:

• preheat oven to 450*
• line baking sheet with parchment paper
• combine zucchini and 1/4 teaspoon of salt in a small bowl;let stand 20 minutes.
• discard excess liqid.
• place zucchini in a strainer; press on zucchini to drain any additional liquid.
• combine zucchini,chesse,green onions and 1 tablespoon of the flour in medium bowl.
• wisk remaining 2 cups flour,baking powder and remaining 1/4 teaspoon 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 form.
• drop dough by tablespoonful onto baking sheet.
• bake 10-15 minutes or until light brown on top and bottom.

CARROT-ZUCCHINI BISCUITS

Steps:

• Adjust rack to lower third of oven; preheat oven to 400 degrees.
• Line a baking sheet with parchment paper.
• Sift together flour, baking powder and salt into a large bowl.
• Cut in butter until mixture resembles coarse meal.
• Toss in carrot and zucchini.
• Gradually add milk, stirring until dough forms a cohesive ball.
• Working on a lightly floured surface, pat soft, moist dough with your fingertips into a 6-inch square about 3/4 inch thick.
• Using a floured knife, cut into sixteen 1 1/2-inch squares.
• Set squares 1 1/2 inches apart on baking sheet.
• Bake for about 15 to 20 minutes, until the biscuits are pale golden.
• Serve warm or cool.
• Or let cool completely, wrap in aluminum foil and freeze.
• Reheat in a 325 degrees oven for about 10 minutes.