Monday, June 9, 2014

Zucchini Drop Biscuits

One more time with feelings:  Zucchini!  You will like this easy recipe with zucchini and shredded cheese. This recipe requires few ingredients with little muss and fuss and few bowls.  They are called drop biscuits because a spoon is used to scoop up the dough from the bowl and drop it onto a greased cookie sheet.

I actually found this on Martha White's sack of white all-purpose flour when I was making the zucchini bread last week.  I had the zucchini so I had to try the biscuits, too.  Caution:  I used another brand of flour and the two cups ended up being too much.

Here are the ingredients:
2 cups of white all-purpose flour
1 tbs baking powder
3/4 tsp salt
ground red pepper to taste
1 cup shredded Cheddar cheese
2/3 cup of milk
1/4 cup melted butter
3/4 cup shredded zucchini

Heat the oven to 450 degrees F and lightly grease a cookie sheet.

Combine the dry ingredients including the cheese and the wet ingredients in separate bowls.  Stir in the wet ingredients into the dry mixture until evenly moistened.  Again, be careful about adding too much flour.  Drop by heaping tablespoons on prepared baking (cookie) sheet.

Bake 12 to 15 minutes or until golden brown.  Makes about 12 biscuits.  Enjoy best served warm.

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