Best Zucchini Cheddar Biscuits Recipes

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ZUCCHINI CHEDDAR BISCUITS



Zucchini Cheddar Biscuits image

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

1/4 cup butter, cubed
1 large onion, chopped
2-1/2 cups biscuit/baking mix
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
3 eggs, lightly beaten
1/4 cup 2% milk
1-1/2 cups shredded zucchini
1 cup shredded cheddar cheese

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



Zucchini Cheddar Biscuits image

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

3/4 cup zucchini, shredded (about 1 small zucchini)
1 1/2 teaspoons salt, divided
1 cup grated cheddar cheese
2 1/2 cups flour
1 tablespoon baking powder
1/2 cup butter, cold and cubed
1 cup milk

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



ZUCCHINI CHEDDAR BISCUITS image

Categories     Bread     Cheese     Vegetable     Side

Yield 16 biscuits

Number Of Ingredients 10

1/4 cup butter, cubed
1 large onion, chopped
2 and 1/2 cups biscuit/baking mix
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
3 eggs, lightly beaten
1/4 cup 2% milk
1 and 1/2 cups shredded zucchini
1 cup (4 ounces) shredded cheddar cheese

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



Zucchini Cheddar Biscuits image

These are savory, not sweet, but oh so yummy!

Provided by Anne Chance

Categories     Savory Breads

Time 1h10m

Number Of Ingredients 17

1 c all purpose flour
1 c whole wheat flour
1/2 c wheat germ
3 c zucchini, shredded
1 Tbsp oregano, dried
1 Tbsp rosemary, dried
1 Tbsp garlic powder
1 Tbsp baking soda
1 Tbsp brown sugar
1 Tbsp salt
1 Tbsp cracked pepper
1/4 c butter
1 c red onion, chopped
2 c sharp cheddar, shredded
2 eggs
1/4 c water
1/2 c greek yogurt

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



Cheddar-Zucchini Biscuits image

I Guess You Can Tell I Like Bread! I Found This Recipe In The Enterpriser The Paper From Mangum,Oklahoma And It's Very Good. Have A Happy Thanksgiving Day! Try These Biscuits.

Provided by Doris Ware @dinkymax

Categories     Biscuits

Number Of Ingredients 8

3/4 cup(s) shredded zucchini
1/2 teaspoon(s) salt-divided
1 cup(s) shredded aged yellow cheddar chesse
1/4 cup(s) sliced green onions
2 cup(s) plus 1 tablespoon flour,divided
2 teaspoon(s) baking powder
6 tablespoon(s) butter,chilled,cut up
1 cup(s) milk

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.

CHEDDAR-ZUCCHINI BISCUITS



Cheddar-Zucchini Biscuits image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 8

0.75 cups zucchini
0.5 teaspoons salt
1 cups cheddar cheese
0.25 cups green onions
1 tablespoons flour
2 teaspoons baking powder
6 tablespoons butter
1 cups milk

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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