The Pioneer Woman Tasty Kitchen
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Zucchini Cheddar Drop Biscuits

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Zucchini cheddar drop biscuits are a perfect way to use all that zucchini you have pouring out of your ears!

Ingredients

  • ¾ cups Zucchini, Shredded (about 1 Zucchini)
  • 2 teaspoons Salt, Divided
  • 2-½ cups All-purpose Flour
  • 1 Tablespoon Baking Powder
  • 1 stick Unsalted Butter
  • 1 cup Milk
  • 1 cup Cheddar, Shredded

Preparation

Preheat oven to 450ºF.

Shred the zucchini. Using a cheese cloth, add the zucchini to the center and squeeze all of the excess water out. Transfer to a small bowl and add 1/2 teaspoon salt and a dash of flour. Mix and let stand for 10 minutes.

In a large bowl, sift flour, baking powder and remaining 1 1/2 teaspoon salt. Working quickly, add the cubed butter and break it up with your hands until they’re the size of small peas.

Add the milk, zucchini and cheddar until moistened. Drop batter, using two tablespoons, on a baking sheet lined with parchment.

Bake for 10-12 minutes, or until edges are golden brown. Serve warm with a pat of butter.

2 Comments

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redheadedfoodie on 8.17.2011

thanks for the recipe….I have many zucchinni in my garden…

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barbara jameson on 8.16.2011

do you fresh or canned peaches

4 Reviews

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Elizabeth on 9.1.2016

Absolutely delicious! My husband said they were the best biscuits ever and I’m inclined to agree. Buttery, easy, and a great way to use up my zucchini from the garden.

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loosepurls on 9.2.2012

These were quick, light, fluffy, and good! They would be great with tomato soup!

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mctriocooks on 10.16.2011

My thirteen year old threw these together fairly quickly and they were really yummy! Thanks

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Becca on 8.18.2011

these were indeed very yummy but took more like 20 mins to bake up right. don’t make my mistake and use salted butter without using less salt otherwise though!

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