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Thursday, August 15, 2013

Zucchini Cheddar Biscuits

Another good use for all that zucchini that your neighbor leaves on your front porch.  (That was a holiday one day last week if you missed that) It just amazes me all the different ways you can use zucchini in recipes.  It can be both sweet and savory. This one is a nice drop biscuit recipe.  I think you will like it.
These are a little like the Red Lobster biscuits except with zucchini.
The first thing you want to do is grate the zucchini so it will have time to get all the moisture out of the zucchini.
The little strainer is perfect for draining and squeezing out the zucchini.
Take 1/4 cup butter.  ***Note. The recipe calls for the 1/4 cup of butter to saute the onions in.  After the fact I realized that this was too much because it put too much moisture into the biscuits.  So when I make these again I will use much less.
Chop one onion.
Saute the onion in the butter.
While the onion is cooking, measure out 2 1/2 cups Bisquick into a bowl.
See way too much butter for the onions.  Maybe I needed more onions.  (You can never have too many onions)
Back to the dry ingredients.  Add 1 Tablespoon minced fresh parsley.  Use dry if you do not have fresh.
1/2 teaspoon dried basil.
1/2 teaspoon dried thyme **Note I will probably leave the thyme out next time.  Not a big fan of the taste.  Or use fresh.
Add 1/4 cup 2 % milk
Add 3 eggs
Grate about 1 cup cheddar cheese.
Add to the dry ingredient.
Add the 1 1/2 cup shredded zucchini
Add the sauted onions.
Mix well
Add the beaten eggs and milk
Mix well.
Spoon out onto a sprayed cookie sheet.  They don't have to have a pretty shape. Place in a preheated 400 oven.  Bake for about 10-14 minutes.
Fresh from the oven.


Zucchini Cheddar Biscuit Recipe

1/4 cup butter
1 large onion chopped
2 1/2 cups Bisquick
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 cup shredded zucchini
1 cup shredded cheddar cheese


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