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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
  • Total Time
    Prep: 25 min. + standing Bake: 25 min.
  • Makes
    1 dozen

Ingredients

  • 3/4 cup shredded zucchini
  • 1-1/4 teaspoons salt, divided
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup cold butter, cubed
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 cup 2% milk

Directions

  • 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
1 biscuit: 205 calories, 11g fat (7g saturated fat), 29mg cholesterol, 482mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 6g protein.
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